A soft and creamy green tea composed of mixed cultivars fusing both Indian and Taiwanese techniques. The resulting cup is a delicate yet complex mix of floral and nutty notes with a pleasing, sweet finish.
A family-run operation and industry leader in organic farming, Jun Chiyabari Garden is located in Dhankuta between Kathmandu and Darjeeling in the Eastern Himalayan region of Nepal. Tea, for them, is a passion and they travel the world in search of groundbreaking techniques for biodynamic tea production. Their garden seems like a jungle, full of tall trees riven through by freshwater brooks.
This grower is also ahead of the curve in terms of ethics, with half of their team being women. This may sound like no big deal, but trust us – in rural Nepal it is.
Tasting notes: floral, nutty, sweet
Place 2g of tea in a cup that can hold a bit more than 100ml of water.
Bring water to 70°c and pour 100ml into your cup.
Let it steep for 2 minutes.
Feel free to play around with your tea. See how the used leaves smell after you brewed your tea and compare it to how the tea tastes. Change the brewing temperature as well and taste how that affects the flavour of the tea.
If you are serious about tea or would like to be, we recommend investing in a little scale that is able to measure 0.1g and a fancy water boiler with temperature control.
Shelf life for your tea: tea doesn’t really expire, it ages and as it does it hits a peak at a certain point. Some varieties at Companion Tea are intentionally aged. They always try to sell everything while tasting best.