Kalo Chiya is a spring-picked black tea from Jasbirey village, which is traditionally oxidized naturally and hand-rolled. Its amber liquor has notes of red plum, cocoa powder, and bran which are accented by notes of caramel and malt. This beautiful tea will develop more complexity and sweetness over many steeps. This tea was an award winner in the North American Tea Championship.
Unique to Jasbirey, this tea is central to the village culture, where it is still carefully hand-rolled in homes. The tea’s character is “strength and energy” followed by a lasting gentle finish. This tea, harvested in the spring, is oxidized using a constant flow of natural cool mist, which enables an equal ratio of polyphenols and flavonoids. Once the desired color and nose are achieved during this natural oxidation process, Kalo Chiya is dried slowly and matured with time and perfection. Partially rolled by hand, this traditional method produces a distinctive, nuanced cup.
One teaspoon of tea per 8 ounce cup. Cool boiling water for 1 minute, then steep tea 3 - 4 minutes.
I love this tea to start the day. I brew my first cup for 2 minutes. And then make a second cup, letting it brew a little longer. It's complex and invigorating.
Dear Catherine, We are thrilled to know that you enjoy this tea. Thank you for your wonderful review.
This was the first loose leaf tea that I tried and I have to say that it tastes pretty great. I've never been a tea drinker but decided to start trying a few kinds and this is probably my favorite so far. The tea has a very great smell that makes me just want to eat the leaves themselves
I purchased this tea as part of a sampler pack. It's easy to see why Kalo Chai is highly regarded. It's reminiscent of a Darjleeng black tea but with none of the astringency! Unfortunately, I don't feel the cup is well balanced out by milk without a little harsh tannic flavor. In other words, if you want an Indian style black tea that holds its own without milk, look no further. You may reconsider if you find dairy necessary. I'd recommend steeping exactly as they recommend. STEEPING AT TOO HIGH OF A TEMPERATURE DESTROYS THE MALTY NOTES; it's almost a different tea with boiling water.
Kalo Chia is an award-winning tea that has a wonderful balance between sweet (honey and caramel) and malty notes. It is very aromatic, has a thick mouthfeel and a long-lasting aftertaste. While I would classify this as an afternoon tea, it is loaded with complex flavours.
Oh wow … I’m loving this tea! It’s rich and sweet with caramel-y notes, and it has a full-body and robust character. This is the kind of tea that I LOVE to turn to for that little “pick-me-up” in the early afternoon when I need to recharge. This tea has some vigor to it and a really delicious flavor. This is a strong, bold tasting tea, but there is a gentle smoothness to it too. It doesn’t have a harsh astringency. There is some astringency toward the tail, a mild drying sensation. But there is no bitterness. There is no harshness. This is the strong, suave kind of bold tea. As I near the bottom of the cup, I start to pick up on a little more astringency. It’s a little more dry but again … not a harsh dryness. There are notes of cocoa and caramel, with a sweet fruit note – sweet plum. There are woodsy, earthy notes to this as well. It doesn’t have the same kind of kick-in-the-butt gusto that some teas have, but it has a really pleasing “chewy” sort of flavor to it that evokes thoughts of freshly baked bread. It’s a very satisfying tea. I steeped this for 3 minutes at 205°F, which is what I usually go with when I have leaves with golden tips. I’m not sure exactly why, but for some reason, I want to be just a little (about 7°) gentler with the pretty golden leaves. This produced a really flavorful cup that is something that I’d love to indulge in regularly. It’s one of those amazing, decadent teas that make you realize just how truly incredible tea is!