This red tea with banana from Nepal, in addition to coming from a region still little known in the West and being grown and produced at high altitudes, also has the particularity of being oxidized wrapped in banana leaves. The processing of the camellia leaves consists of being wrapped in banana leaves during the moment when the enzymes oxidize, creating larger compounds that give the leaves the characteristic brown color and tannic flavor. This experimental technique results in slightly lowering the temperature at which certain oxidation reactions occur, best preserving some sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a quick roasting that further develops the sweetness of the product and reduces the impact of the tannins. When tasting the tea, in fact, the first notes that will be perceived will be those fruity, accompanied by a slight roasted note of cocoa. Later, in the aftertaste, one can notice how these two elements merge, creating a creamy sensation that may remind one of the rich sweetness of the banana. Place of origin: Taplejung, Nepal. Production: after harvesting, the leaves are left to wilt in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside are mixed and the oxidation process can begin. Subsequently, the leaves are fermented in banana leaves for 20 hours. Once the leaves reach their typical brown color, the residual internal moisture is removed and, after a few days of resting, the tea is ready to be consumed. Preparation: We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain more infusions with different flavors. After a quick rinse of the leaves in water at 100°C, one can proceed to a first infusion of 15 seconds and, keeping the water at the same temperature, can continue increasing each time by 10 seconds compared to the previous infusion (15 – 25 – 35 …). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease in tasting and even the indicated infusion times are meant to be purely indicative, so it can also be adjusted according to personal taste. It is recommended to store the tea in a cool, dry place, away from direct sunlight.
Price VAT included
This red tea with banana from Nepal, in addition to coming from a region still little known in the West and being grown and produced at high altitudes, also has the particularity of being oxidized wrapped in banana leaves. The processing of the camellia leaves consists of being wrapped in banana leaves during the moment when the enzymes oxidize, creating larger compounds that give the leaves the characteristic brown color and tannic flavor. This experimental technique results in slightly lowering the temperature at which certain oxidation reactions occur, best preserving some sweeter and more aromatic flavors of this product. In addition to oxidation, thanks to the protection provided by the banana leaves, the tea also undergoes a quick roasting that further develops the sweetness of the product and reduces the impact of the tannins. When tasting the tea, in fact, the first notes that will be perceived will be those fruity, accompanied by a slight roasted note of cocoa. Later, in the aftertaste, one can notice how these two elements merge, creating a creamy sensation that may remind one of the rich sweetness of the banana. Place of origin: Taplejung, Nepal. Production: after harvesting, the leaves are left to wilt in the sun for a certain period, depending on the producer, before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside are mixed and the oxidation process can begin. Subsequently, the leaves are fermented in banana leaves for 20 hours. Once the leaves reach their typical brown color, the residual internal moisture is removed and, after a few days of resting, the tea is ready to be consumed. Preparation: We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain more infusions with different flavors. After a quick rinse of the leaves in water at 100°C, one can proceed to a first infusion of 15 seconds and, keeping the water at the same temperature, can continue increasing each time by 10 seconds compared to the previous infusion (15 – 25 – 35 …). This tea has a longevity of about 5 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease in tasting and even the indicated infusion times are meant to be purely indicative, so it can also be adjusted according to personal taste. It is recommended to store the tea in a cool, dry place, away from direct sunlight.
