The Organic Oolong Tea Jhannu is named after the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the Darjeeling tea method, in order to create teas with different degrees of fermentation. After a light twisting, a first fermentation of 2-3 hours follows. The second twist breaks the leaf structure and its cell walls and is followed by another 2-3 hours of fermentation. The final twist, just before thermal fixing, brings the flavor intensity to its maximum, adds freshness, and emphasizes the terroir. Place of Origin: Nepal. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. It is suggested to use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, a first infusion of 5 seconds can be performed, increasing the time by 10 seconds for each subsequent infusion, keeping the water at the same temperature. This tea can be infused up to about 7 times. For a more classic preparation, according to Western style, it is recommended to use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting. Infusion times are purely indicative and can be adjusted according to personal taste. Storage: It is recommended to store the tea in a cool, dry place, away from direct sunlight, to maintain its aromatic and tasting qualities intact.
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The Organic Oolong Tea Jhannu is named after the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the Darjeeling tea method, in order to create teas with different degrees of fermentation. After a light twisting, a first fermentation of 2-3 hours follows. The second twist breaks the leaf structure and its cell walls and is followed by another 2-3 hours of fermentation. The final twist, just before thermal fixing, brings the flavor intensity to its maximum, adds freshness, and emphasizes the terroir. Place of Origin: Nepal. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. It is suggested to use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, a first infusion of 5 seconds can be performed, increasing the time by 10 seconds for each subsequent infusion, keeping the water at the same temperature. This tea can be infused up to about 7 times. For a more classic preparation, according to Western style, it is recommended to use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting. Infusion times are purely indicative and can be adjusted according to personal taste. Storage: It is recommended to store the tea in a cool, dry place, away from direct sunlight, to maintain its aromatic and tasting qualities intact.
