This Experimental Organic (Black) Red Tea is an example of a light, non-tannic red Nepalese tea. In the process of making this tea, we combined the leaf shaking method, derived from oolong, with a short 24-hour semi-anaerobic treatment. Experimental Red was one of the first experimental teas made, in which we tried everything at once. This experiment was a resounding success.
Location of Origin
Nepal
Preparation
We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 150 ml. Following this preparation, several infusions can be made with 5 grams of leaves to fully enjoy all the flavors of the tea.
After quickly rinsing the leaves with water at a temperature of 95°C, proceed with an initial 5-second infusion. Keeping the water at the same temperature, you can continue to use 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 according to personal preference to achieve a more or less intense taste.
We recommend storing this tea in a cool, dry place, away from direct sunlight, to maintain its freshness and quality.
The tea can be brewed for up to 5 times.
