As compelling to drink as it is to brew, watch as these carefully hand-picked, hand-twisted leaves unfurl into a burnished copper liquor. The full-bodied cup opens with a jammy fragrance—think orange blossom honey and plum compote—balanced by a crisp flavor, reminiscent of rhubarb and candied grapefruit peel. Hints of black pepper, cinnamon and sweet baking spices join the fruity and woody base, carrying through several infusions. This remarkable black tea hails from the organic Jun Chiyabari farm in Nepal, at elevations around 7,000 feet. It’s crafted solely from the P312 cultivar of Camellia sinensis var. sinensis, which originated in the nearby Darjeeling region. Country: NepalRegion: DhankutaTasting Notes: apple pie spice, sandalwood, crispHarvest Season: Fall 2024 2 oz -- 210º F 3-4 grams, 3 minute steep ¼ full, 30 second-1 minute steep
