SUPER PREMIUM 95 P.
| Character | hazelnut, raw cocoa, warm-floral bouquet, buttery, milky scent |
| Tea Estate | Mai Tea Estate, partner of Guranse Estate |
| Terroir | Ilam (Prov.), Nepal |
| Harvest | Spring Flush, end of April 2022, hand harvested |
| Cultivar | T383, AV2 & Phobshering |
| Elevation | 1400-2800m above sea level |
| Leaf | SFTGFOP1 |
| Oxidation/Fermentation | Full oxidation |
| Processing Method | Withering 18-20h, rolling by hand, dry roasting (120°-125°C, 20-30 min), selection by hand |
| Organic Cert. | Cultivation without chemical pesticides. The farm has been practicing cultivation according to organic standards for years and is in the process of certification. |
| Grade | 95/100 P. (black tea); Super Premium |
The tea gardens are located in the easternmost part of Nepal in Ilam, which is only about 40km from Darjeeling. The Mai Tea Estate was founded in 2001 and is a partner of the well-known Guranse Estates. Like the Guranse Estate, the Mai Tea Estate is committed to social standards, fair payment of its workers and active support of farmers in surrounding tea plantations, which sets the Estate apart from many others in Nepal and India. The farm is in the process of organic certification.
This very harmonious spring flush tea is buttery soft on the tongue and combines fine hazelnut notes with a noble chocolaty flavor impression of raw cocoa. These are surrounded by a fine, warm-floral bouquet, which comes out particularly refreshing in the infused tea leaf. A creamy, milky scent emanates from the dry leaf. Overall, a very nicely balanced, mild black tea with a fine spicy aroma.
autumn brown, fully oxidized leaves with beautiful crimp, many soft cream tips
Bright honey orange
Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.
The tea fields are among the highest plantations in the world and are located in the remote mountains of eastern Nepal at an altitude of 1400m to 2800m above sea level. Due to the altitude, there is an optimal stimulating climate, with large temperature differences between day and night. The partly high amount of precipitation is compensated by a good drainage on the slopes.
2 heaped teaspoons per 200-300ml (80-85°C) water. Steep for 2 minutes.
High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.
For the preparation is recommended neutral porcelain teapot or a tall glass teapot with an integrated strainer, in which the tea can float and steep freely. Also in a gaiwan is very suitable for the tea.
A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.
