This Organic Experimental Red (Black) Tea is an example of light and non-tannic Nepalese red tea. In the production process of this tea, we combined the leaf shaking method, derived from oolong, with a short semi-anaerobic treatment of 24 hours. Experimental Red has been one of the first experimental teas created, where we tried everything at once. This experiment was a tremendous success. Place of Origin: Nepal. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves it is possible to make several infusions to fully savor all the flavors of the tea. After quickly rinsing the leaves with water at a temperature of 95°C, proceed with a first infusion of 5 seconds. Keeping the water at the same temperature, it is possible to continue using the same leaves by adding more water with each infusion and increasing the infusion time by 10 seconds (15 – 25 – 35...). This tea can be infused up to 5 times. The suggested infusion timings can be slightly adjusted based on personal preferences to achieve a more or less intense flavor. It is recommended to store this tea in a cool, dry place, away from direct sunlight, to maintain its freshness and quality.
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This Organic Experimental Red (Black) Tea is an example of light and non-tannic Nepalese red tea. In the production process of this tea, we combined the leaf shaking method, derived from oolong, with a short semi-anaerobic treatment of 24 hours. Experimental Red has been one of the first experimental teas created, where we tried everything at once. This experiment was a tremendous success. Place of Origin: Nepal. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves it is possible to make several infusions to fully savor all the flavors of the tea. After quickly rinsing the leaves with water at a temperature of 95°C, proceed with a first infusion of 5 seconds. Keeping the water at the same temperature, it is possible to continue using the same leaves by adding more water with each infusion and increasing the infusion time by 10 seconds (15 – 25 – 35...). This tea can be infused up to 5 times. The suggested infusion timings can be slightly adjusted based on personal preferences to achieve a more or less intense flavor. It is recommended to store this tea in a cool, dry place, away from direct sunlight, to maintain its freshness and quality.
