During the fermentation stage, the leaves of Organic Smokey (Black) Red Tea were smoked over fruit wood chips for 15 minutes. This flavoring helps to integrate the aromas deeply into the tea while still preserving the original character of the tea and its terroir. The smoky notes are carefully integrated, perfectly in balance with the bouquet of flavors.
Location of origin
Nepal
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made that are useful to best taste all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 95°C, an initial infusion of 10 seconds can be made. Keeping the water at the same temperature, you can then continue to take advantage of the same leaves by adding more water and increasing the infusion time by 10 seconds each time (5-10-15...).
This tea has a longevity of 5 infusions.
The infusion timings we suggest, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
