Country of Origin: Nepal
Leaf Appearance: mottled greens and browns
Ingredients: black tea
Steep time: 5 minutes
Water Temperature: 212 degrees
Preparation Method: mesh infuser basket and ceramic teacup
Jun Chiyabari is one of my favorite tea estates. Their commitment to quality tea and organic cultivation is always appreciated. The leaves of this tea were nothing short of stunning. When dry they had the curled and twisted appearance of a fine Mao Feng. After brewing they unfurled to reveal whole buds and large, intact leaves. I immediately regretted not using my glass gaiwan because that would have really shown them off. I rarely post Steepster notes these days but this tea inspired me to write one that said the taste was “all fruity, nutty, spicy yumminess”. The floral notes reminded me very much like Darjeeling but not in a copy cat kind of way. I’m not sure if that make much sense to anyone outside of my tea-addled brain but that’s what came to mind. The taste stayed strong through a second infusion and I probably could have squeezed out a third if it wasn’t already past my bed time.
Himalayan Autumn Bouquet #153. Jun Chiyabari, Nepal. Organic Autumn 2014 sample provided by Happy Earth Tea.