We decided to offer this white tea from Nepal because, for its characteristics and place of origin, it shows so many differences from the Himalayan white tea already available and so we can go deep into the varieties of flavors and processing adopted out of China. The leaves of this tea coming from the Pativara farm are quite plump and they are processed with a method developed in the area which consists in brief withering and warming phases in order to preserve the freshness and amplified some features of this product. In particular the infuse of this tea starts to show off a well structured body which will persist through the aftertaste thanks to the vegetal taste given by the leaves.
The vegetal feature here is also the most complex part of this tea in fact it is capable of giving balsamic flavors similar to the ones of some field herbs and then showing some sweetness and polyphenol which makes the liquor taste of artichoke. This tea has also an hay flavor, more typical of white teas, with a persistent sapid effect on the palate.
Place of origin
The leaves after the harvest whiter under the sunlight for a while before going into the next step where, indoor, they dry naturally and then they are fixed with hot air. The processing of this tea is really simple because wants to let the leaf dry really slowly and maintain a low level of oxidation in order to not change too much the vegetal flavors but allow the product to gain more structure and body. Once dried the leaves are sorted and then they are ready to be consumed.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 85°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 – 30 – 40 …)
These leaves could be steep about 7 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 85°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.