Adding a new region is what gives us the most joy, after years of looking for it, we are happy to find an impeccable batch of tea from Kangra in Himachal Pradesh, our first from the region! They grow camellia sinensis mostly with just a few estates experimenting with assamica varieties, at an altitude of 4000 feet, that seems like a good choice for low oxidation black tea, which is exactly what this is. It is one of the oldest tea plantation regions in India and their resilience to recover from 1905 earthquake is an inspiration for generations. After the British planters abandoned the region following the earthquake, it was rejuvenated by local planters and the government after Indian independance.
The dry leaf is delicious to smell with notes of wintergreens and mint. When placed on the heated ware, you notice aromas of pears and guava. The infusion is impeccably fruity with notes of pear and guavas greeting you first. As you sip further, you can notice the notes of white flower. There is a hint of roasty taste to it as well. When the liquor cools down a little, you can experience notes of peach, pineapple and mosambi. It shares character with a lot of first flush and owing to its impeccable plucking, its hard to brew it wrong! We hope you enjoy this new region and we look forward to bringing some more gems from the region this year!
Appearance : Yellow
Taste : Wintergreens, pear, mint, peach, guava, pineapple, white flower
Steeping Time : 3 minutes western style, 25 seconds gongfu style adding 10 seconds every subsequent steep
Leaf to water ratio : 0.8 gram per 100ml for western style, 3.5 grams per 100ml for gongfu styleRecommended Steeping Temperature : 85°C
Recommended Steeping Method : Works good both ways
Harvest Season : Spring 2025
