Smokey Organic Red (Black) Tea

During the fermentation stage, the leaves of Organic Smokey Red (Black) Tea were smoked on fruit wood chips for 15 minutes. This flavoring helps to integrate the aromas deeply into the tea while still preserving the original character of the tea and its terroir. The smoky notes are carefully integrated, perfectly balanced with the bouquet of flavors.

Place of origin

Nepal

How to prepare

We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful for best tasting all the flavors of tea.

After a quick rinse of the leaves with water at a temperature of 95°C, an initial 10-second infusion can be made. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (5-10-15…).

This tea has a longevity of 5 infusions.

The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.

Store in a cool, dry place away from direct sunlight.