Jun Chiyabari (TGFOP)

Description

Nepal, believed by some to be the birthplace of the Buddha, also happens to produce some of the world's finest Orthodox teas. The tea industry in the country got its start sometime around 1873. In that year a man named Colonel Gajraj Singh Thapa, son-in-law of Jung Bahadur, Nepal's most famous historical ruler, paid a visit to neighbouring Darjeeling. Wherever he went the locals offered him steaming cups of tea, which he found to be quite delicious. He was also apparently, according to historical account, quite taken with the sight of the orderly rows of tea that were carved into the mountain steppes up around the town of Darjeeling. Upon his return to Nepal the Colonel, estimating that climactic and topographical conditions in his country were likewise suitable for tea, set about establishing two estates and so the industry was born.

The Colonel's plan was a success. To say that the natural environment in Nepal is perfect for tea is an understatement. How perfect is it? Consider the following poem from "The Teachings of the Buddha" in reference to the country: "Soft zephyrs pass through the trees of that Pure Land and stir the fragrant curtains of the pavilions and pass away in sweet cadences of music." "Pure Land" is the key term here. The exceptionally clean air, rich mountain soil and pure beaming sunlight produce bushes that flush 4 times per year yielding full leaves densely packed with incredible flavor.

Since the days of Colonel Thapa, the Nepalese industry has weathered various ups and downs but overall has grown considerably. Raw leaf in the country is grown by a mix small holders and larger plantations which has resulted in a good variety of sustainable employment opportunities for the Nepalese. (Interestingly, nearly 60% of tea workers employed in the Nepal are female.)

So how do the teas taste? Most professional tea tasters liken the better Nepalese teas to the top Darjeelings. This Nepal Junchi is an excellent example. The cup opens wide with the pointed muscatel bite of a Darjeeling, offset by soft round notes of wheat and moss grounded by good mouth filling astringency. A heavenly delight from the "Rooftop of the World".

Steeping Instructions

PRODUCT TYPE: Loose - Black Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.