The Jhannu Organic Oolong Tea has the same name as the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the darjeeling tea process to create teas with varying degrees of fermentation. Light twisting is followed by a first fermentation of 2-3 hours. The second twist breaks down the structure of the leaf and its intercellular walls and is followed by another 2-3 hours of fermentation. The last twist, just before heat fixation, brings out the maximum intensity of flavor, adds freshness and emphasizes terroir.
Location 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 about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in 100°C water, you can proceed with an initial 5-second infusion, 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, Western-style preparation, 3 grams of leaves (about 2 teaspoons) in a 150-mL cup with water at 100°C is recommended, with an infusion time of one and a half minutes. The tea can be filtered for ease during tasting. The infusion times are for guidance only and can be adjusted according to personal taste.
Storage
We recommend storing the tea in a cool, dry place, away from direct sunlight, to keep its aromatic and taste qualities intact.
