Nepal Royal Ruby Jun Chiyabari BIO
Nepal Royal Ruby Jun Chiyabari BIO, an organic certified heavy oxidized tea from the small exclusive tea garden Jun Chiyabari from Nepal. This tea was picked by hand and processed in the spring of 2021. An intensely distinguished elegant tea with muscatel and a hint of red flowers, honey and cinnamon, sweet and soft with a full tea taste.
Nepal Royal Ruby Jun Chiyabari BIO, an organic certified slightly oxidized tea from the small exclusive tea garden Jun Chiyabari from Nepal. This tea was picked by hand and processed in the spring of 2021. An intensely distinguished elegant tea with muscatel and a border of red flowers, honey and cinnamon, sweet and soft with a full tea taste.
Garden: Jun Chiyabari, Nepal
Division: Ramché & Nigalé
Elevation: 1850m on average
Harvest date: 23rd May, 4th, 6th June 2021
Harvest time: morning & afternoon
Weather: Sunny mornings & cloudy afternoons (for all 3 days)
Season: Early Summer
Packing date: 24th June 2021
Quantity mfg: 12 kg
Cultivars / Varietal: HRR is crafted from tea leaves of seed varietals that were sourced from exclusive high-quality regions of Asia, mainly Japan, Taiwan & China, which have been nurtured & grown in our high mountain Himalayan terroir. As the actual permutation and combination of the harvested leaves varies from one plucking to another, we classify it is a combination or blend of varietal.
Manufacture: Withered, rolled & oxidization before drying but with some variation & modification in the crafting.
Description: HRR is crafted as an oxidized tea to showcase the deep rich quality of old seed varietals. This batch was made from three days of mini harvests.
Character: Rich honey & cinnamon
JJun Chiyabari is an organic tea garden founded in 2001, located in the eastern part of the Himalayan region of Nepal, next to Ilam and Darjeeling. The philosophy of this high-altitude (1400m-1800m) modern tea garden is entirely focused on quality and a good example of what high-altitude tea can offer. Jun Chiyabari is a fairly young tea garden located near Hile. The estate is family owned and run by Bachan and Lochan Gyalwali. Apart from having very experienced tea masters and managers from Darjeeling, who have worked in famous gardens such as Margaret's Hope, Castleton, Selimbong and so on, they are also trained by tea masters from Taiwan and Japan, which has led to innovative tea with its own unique Nepalese character. The tea garden has been certified organic from the start. In addition to having their own tea garden, they also work together with other tea farmers. They believe in sustainable agriculture with an emphasis on bio-diversity and are committed to organic cultivation. They also support the local community, farmers, local schools, children and retirement homes. They provide interest-free loans for their employees and schemes that guarantee a good price for tea. In addition, the farmers are of course assisted with help with all aspects related to the cultivation of tea, the latest developments and trends. All this is managed by a committee composed of employees and management. Through this income and the granting of loans, people can also build other livelihoods. Jun Chiyabari is a respected name in the community.
|Tea Type||black (red) tea|
|Certification||Afkomstig van biologisch gecontroleerde landbouw uit Nepal (non E.U.) Hotsoup.nl · Skal 025811 · NL-BIO-01|
|Flavour (in development)||Exotic Flowers, Fruity, Roasted, Sweet Honey|
|Brewing western||Black/Red tea: Use 2 grams of tea per cup (200ml) and brew hot, around 90°C, allow to steep for 3-5 minutes and infuse at least 3 times.|
|Brewing eastern||For Nepalese or Indian tea use 4 grams of tea per 100ml of water, water temperature between 90 and 95°C, steeping time 4 minutes, for a strong cup 5 minutes.|
|Grandma's tea||For an old-fashioned cup of tea from a teapot with a strainer, relaxed and economical. Use approximately 7 grams of tea per liter of boiling water and let it steep for about 7 minutes, Suitable for all teas except green tea. or longer if the tea can take|
|Cold Brew||Cold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product cool, dark, dry and airtight; after a year the fresh taste develops into a more mellow taste.|