The Organic Oolong Tea Jhannu shares its name with the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the darjeeling tea method, in order to produce tea with varying degrees of fermentation. Following a light twisting, there is an initial fermentation of 2-3 hours. The second twisting breaks the leaf structure and its cell walls and is followed by another 2-3 hours of fermentation. The final twisting, just before thermal fixation, maximizes the intensity of the flavor, adds freshness, and emphasizes the terroir. Place of Origin: Nepal. Preparation: We highly recommend steeping this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. It is advised to use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to achieve multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, one can proceed with an initial infusion of 5 seconds, increasing the time by 10 seconds with 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 based on personal taste. Storage: It is advised to store the tea in a cool, dry place away from direct sunlight to maintain its aromatic and flavor qualities.
Price VAT included
The Organic Oolong Tea Jhannu shares its name with the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the darjeeling tea method, in order to produce tea with varying degrees of fermentation. Following a light twisting, there is an initial fermentation of 2-3 hours. The second twisting breaks the leaf structure and its cell walls and is followed by another 2-3 hours of fermentation. The final twisting, just before thermal fixation, maximizes the intensity of the flavor, adds freshness, and emphasizes the terroir. Place of Origin: Nepal. Preparation: We highly recommend steeping this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. It is advised to use 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to achieve multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, one can proceed with an initial infusion of 5 seconds, increasing the time by 10 seconds with 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 based on personal taste. Storage: It is advised to store the tea in a cool, dry place away from direct sunlight to maintain its aromatic and flavor qualities.
