Nepal Jun Chiyabari TGFOP, Black Loose Leaf Tea, Like Darjeeling

Jun Chiyabari (TGFOP)
Loose - Estate Tea

A black estate tea from Nepal that is comparable with the top Darjeelings. 

CUP CHARACTERISTICS:Comparable with top Darjeelings. Ethereal notes of muscatel speak of the mountain air in which it was grown. 

INGREDIENTS:Black tea 

INGREDIENTS FROM:Nepal 

REGION(S):Dhankuta 

GROWING ALTITUDE(S):2500 - 5500 feet above sea level 

GRADE(S):TGFOP (Tippy Golden Flowery Orange Pekoe) 

MANUFACTURE TYPE(S):Orthodox (Traditional leafy) 

ANTIOXIDANT LEVEL:Ultra High 

CAFFEINE LEVEL:Medium 

KOSHER:Yes 

VEGETARIAN:Yes 

VEGAN:Yes 

ARTISANAL NOTES:Small batch blended and packed in Canada. 

INFUSION:Very bright and golden coppery 

INFORMATION:
Nepal, believed by some to be the birthplace of the Buddha, also happens to produce some of the world's finest Orthodox teas. The tea industry in the country got its start sometime around 1873. In that year a man named Colonel Gajraj Singh Thapa, son-in-law of Jung Bahadur, Nepal's most famous historical ruler, paid a visit to neighboring Darjeeling. Wherever he went the locals offered him steaming cups of tea, which he found to be quite delicious. He was also apparently, according to historical account, quite taken with the sight of the orderly rows of tea that were carved into the mountain steppes up around the town of Darjeeling. Upon his return to Nepal the Colonel, estimating that climactic and topographical conditions in his country were likewise suitable for tea, set about establishing two estates and so the industry was born. The Colonel's plan was a success.

To say that the natural environment in Nepal is perfect for tea is an understatement. How perfect is it? Consider the following poem from "The Teachings of the Buddha" in reference to the country:

"Soft zephyrs pass through the trees of that Pure Land and stir the fragrant curtains of the pavilions and pass away in sweet cadences of music."

"Pure Land" is the key term here. The exceptionally clean air, rich mountain soil and pure beaming sunlight produce bushes that flush 4 times per year yielding full leaves densely packed with incredible flavor. Since the days of Colonel Thapa, the Nepalese industry has weathered various ups and downs but overall has grown considerably. Raw leaf in the country is grown by a mix small holders and larger plantations which has resulted in a good variety of sustainable employment opportunities for the Nepalese. (Interestingly, nearly 60% of tea workers employed in the Nepal are female.)

So how do the teas taste? Most professional tea tasters liken the better Nepalese teas to the top Darjeelings. This Nepal Junchi is an excellent example. The cup opens wide with the pointed muscatel bite of a Darjeeling, offset by soft round notes of wheat and moss grounded by good mouth filling astringency. A heavenly delight from the "Rooftop of the World". 

STEEPING TIME

We recommend 4 min.

We recommend 4 min. 

SERVING RECOMMENDATIONS:
MILK OK, SUGAR OK, LEMON OK, MINT OK. 

IDEAL BREWING TEMPERATURE:100C/212F 

HOT TEA BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). 

ICED TEA BREWING METHOD (Pitcher):(To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.

A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.

(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.) 

ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste.

A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!) 

FOOD SAFETY ADVISORY:We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses. 

RECOMMENDATION:We recommend the use of our '1 Cup of Perfect Tea' measuring spoon for best results. Please contact Blue Monkey Tea to place an order. 

ANTIOXIDANT BENEFIT:For a greater antioxidant benefit brew longer and use more tea.