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Organic Jhannu Oolong Tea is named after the highest mountain visible from the Pativara plantations. It consists of Assam leaves processed using the Darjeeling tea method, creating tea with different degrees of fermentation. Light rolling is followed by an initial fermentation of 2–3 hours. The second rolling breaks the leaf structure and its intercellular walls and is followed by another 2–3 hours of fermentation. The final rolling, immediately before heat fixation, maximizes flavor intensity, 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. We recommend using 5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 100 ml to obtain several infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 5 seconds, increasing the time by 10 seconds for each subsequent infusion while keeping the water at the same temperature. This tea can be infused up to approximately 7 times. For a more classic Western-style preparation, use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C, infusing for one and a half minutes. The tea may be strained for easier tasting. Infusion times are purely indicative and can be adjusted according to personal taste. Storage Store the tea in a cool, dry place away from direct sunlight to preserve its aromatic and tasting qualities.
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Organic Jhannu Oolong Tea is named after the highest mountain visible from the Pativara plantations. It consists of Assam leaves processed using the Darjeeling tea method, creating tea with different degrees of fermentation. Light rolling is followed by an initial fermentation of 2–3 hours. The second rolling breaks the leaf structure and its intercellular walls and is followed by another 2–3 hours of fermentation. The final rolling, immediately before heat fixation, maximizes flavor intensity, 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. We recommend using 5 grams of leaves (about 4 teaspoons) in a gaiwan of approximately 100 ml to obtain several infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 5 seconds, increasing the time by 10 seconds for each subsequent infusion while keeping the water at the same temperature. This tea can be infused up to approximately 7 times. For a more classic Western-style preparation, use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C, infusing for one and a half minutes. The tea may be strained for easier tasting. Infusion times are purely indicative and can be adjusted according to personal taste. Storage Store the tea in a cool, dry place away from direct sunlight to preserve its aromatic and tasting qualities.
