“A nice Nepali black, though I’m having difficulty bringing out its full potential. A lower temperature than normal for black teas – 185F – seems to do it well. Sweet and nutty nose of...” Read full tasting note
“I have a week-long sick leave and antibiotics, but my taste and smell doesn’t seems to be affected; so I can drink tea, gongfu it and such… Definitely something I will enjoy and hopefully I will...” Read full tasting note
Beautifully processed, long unbroken, regularly rolled, completely oxidized leaves consisting mainly of golden fluffy tips with an intense sweet spicy aroma, a trace of cocoa, and forest honey. A golden brown infusion with a creamy soft, round, pleasantly balanced taste with notes of cocoa, pickled fruit, and a pleasant juicy astringency in the aftertaste.
Preparation: Allow 3 teaspoons (8 g) for 1l of boiled water, to steep for 2 – 3 minutes.
Small factory Himalayan Shangrila
is situated in Nepaltar village. The owners do not have their tea garden, they buy leaves from local farmers. We have visited the factory in 2010 and spent few wonderfull days there in nature of Himalayan foothills.
Local farmers originally grew tea for their own consumption. They processed it manually, a tradition perpetuated in many families until the present day. Farmers (supplying the tea to the factory) form an association supervising the tea-growing standards, “fair” conditions for the employees, as well as proper methods of tea plant cultivation and tea harvest.
Company description not available.