Jhannu Organic Oolong Tea

Jhannu Organic Oolong Tea has the same name as the highest mountain visible from the Pativara plantations. It is composed of Assam leaves and processed using the darjeeling tea process to create teas with varying degrees of fermentation. Light twisting is followed by an initial 2-3 hour fermentation. The second twist breaks down the leaf structure and its intercellular walls and is followed by another 2-3 hours of fermentation. The last twist, just before thermal fixation, brings maximum flavor intensity, adds freshness and emphasizes terroir.

Place of origin

Nepal

How to prepare

We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. It is recommended to use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in 100°C water, an initial 5-second infusion can be made, increasing the time by 10 seconds with each subsequent infusion, keeping the water at the same temperature. This tea can be infused up to about 7 times.

For a more classic, Western-style preparation, 3 grams of leaves (about 2 teaspoons) is recommended in a 150-mL cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be filtered for ease during tasting. Infusion times are for reference only and can be adjusted according to personal taste.

Preservation

We recommend storing the tea in a cool, dry place, away from direct sunlight, to keep its aromatic and flavor qualities intact.