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High in the Nepalese Himalayas, at over 1,800 metres, the Jun Chiyabari garden grows its tea slowly in cool mountain air – and you can taste it.
This first flush (spring harvest) has a particularly intense, chocolate-like aroma with a fresh, nutty note and a smooth, lingering finish.
Steep it 3–5 times and enjoy how it changes cup to cup. A surprising match with a cheesy risotto.
How to prepare:
quantity: 10 - 12 g/l (approx. 3g per cup)
temperature: 70 to 80 C
brewing time: 2 to 3 minutes
Multiple infusion: can hold 3 to 5 steeps
Food pairing: risotto with cheese emulsion is a surprising match
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Origin: Jun Chiyabari tea garden, Nepal.
First flush means the first spring picking, when the new leaves are at their most fragrant. The high altitude and slow growth give this tea its rich aroma and smooth, rounded flavour.
Cold brew it too: 10 g of tea in a litre of cold water, steeped in the fridge for 12–15 hours, makes a beautifully smooth, naturally sweet iced tea.
High in the Nepalese Himalayas, at over 1,800 metres, the Jun Chiyabari garden grows its tea slowly in cool mountain air – and you can taste it.
This first flush (spring harvest) has a particularly intense, chocolate-like aroma with a fresh, nutty note and a smooth, lingering finish.
Steep it 3–5 times and enjoy how it changes cup to cup. A surprising match with a cheesy risotto.
How to prepare:
quantity: 10 - 12 g/l (approx. 3g per cup)
temperature: 70 to 80 C
brewing time: 2 to 3 minutes
Multiple infusion: can hold 3 to 5 steeps
Food pairing: risotto with cheese emulsion is a surprising match