Guranse First Flush Organic Green Tea has been added to our selection of products from Nepal to allow you to sample new flavors from an interesting emerging producing country . Guranse, the place of origin of these leaves, is an area in eastern Nepal where there is fairly widespread tea production. The climate and altitudes of this area make it possible, among other things, to easily support organic cultivation and thus give a product free of harmful substances that could contaminate the characteristic flavor of the area of origin. The appearance of the leaves of this tea at first glance is somewhat reminiscent of some products from the Darjeeling area, while its flavor profile possesses a fullness more typical of Chinese green teas.
The first sips of this infusion will allow you to perceive a dry vegetable flavor, reminiscent of the scent of hay. Gradually some sweet notes with a floral taste will begin to emerge, while the pleasant thickness of this tea’s body will be revealed on the palate. The sense of roundness of the drink combined with its aromatic sweetness will almost give the impression of drinking a wildflower honey! On the finish, one will also be able to appreciate the persistence of the taste, which will remain mainly on the palate and at the back of the throat, with a good sensation of freshness.
Tasting – Sight and smell
Place of origin
Guranse Area, Nepal
Guranse First Flush organic green tea has a process that involves, after an initial withering in the open, fairly long cooking of the leaves in large woks heated to temperatures around 180°C (350°F) to block enzyme activity and prevent oxidation. After these initial steps, the leaves are given their characteristic rolled shape and then move on to the last step, which is drying: the leaves are again heated to lower temperatures so that they still lose some of the residual moisture inside.
How to prepare
We strongly recommend infusing Guranse First Flush organic green tea with the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different shades of taste. After a quick rinse of the leaves in water at 80°C, an initial infusion of 10 seconds can be made, after which, keeping the water at the same temperature, multiple infusions can be made, each time increasing the time by 5 seconds (10 – 15 – 20…).
This tea has a longevity of about 6 brewings.
For a classic preparation according to the Western style, 2 grams of leaves (approx. 1 teaspoon) in a 150 ml cup with water at 80°C for an infusion time of one and a half minutes is recommended.
The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.
Store in a cool, dry place away from direct sunlight.