Beautiful, tea. Not muscatel but certainly unique high elevation grown. A bouquet of flowers, with rose being the dominant note.
Nepal Chiyabari Estate
The success story started in the year 2000 when three tea lovers frounded this fine, exclusive, 75 hectare large tea garden in East Nepal in order to produce, amongst other teas, half-oxidized premium qualities in close cooperation with several smaller farms. Serious competition for Oolongs from Darjeeling and Taiwan with an annual export of only a few lots with just under 100 kg net produce each. Both tea leaves and infusion have an intense scent of hay flowers, a complex, freshly aromatic and slightly earthy character with a delicately sweet spiciness and notes of maple.
For a 6-8 oz. cup, use 2 teaspoon and bring water to just below a boil. Infuse for 3 minutes. Remove tea leaves after infusion, and use for 1-2 more infusions.
