The creation of this tea is best described in a Nepalese tribal expression “Mio Kulang,” which means dragon or eagle claws. When the tea leaves open, they look like claws that slowly unfurl. Cultivated during the summer flush, the tea is plucked at the beginning of the harvest when the leaves are dark green. Processing begins with mechanical rolling and shaping, which gently bruises the leaves and darkens the color and indicates that its oxidation (60%) is complete. Its deep color reveals a surprisingly golden cup, with a rich-tasting amber cup and notes of toasted nuts, malt, and apricots.
One heaping teaspoon of tea per 8 ounce cup. Cool boiling water for 2 minutes, then steep tea 2 - 3 minutes. Additional Steeping: One steeping for 2 - 3 minutes.