The high-elevation organic garden of Jun Chiyabari, in eastern Nepal, has been making delicious, unusual teas since 2001. Bordered by China and India, orthodox tea production in the mountainous country is relatively new; this innovative farm draws from the complete spectrum of traditional tea making, utilizing cultivars from nearby Darjeeling and processing techniques from Taiwan and Japan.
Offering an intriguing taste of spring, this white tea is comprised of tender buds and top leaf sets, and was harvested by hand in April. A simple air-drying allowed only minimal oxidation, keeping the fresh, green nature of the flavor intact alongside a pleasantly spicy aroma, punctuated by notes of black pepper and clove.
To maintain white tea's natural sweetness, infuse with water below boiling (180°-185°F).
Tasting Notes: pea shoots, black pepper, clove
Year of Production: Spring 2019