This distinctive green oolong is plucked just before Nepal’s tea plants go dormant in mid-November. After plucking, the leaves are withered and rolled in mechanical rollers. The leaves are then placed in a shaping machine and further dried, producing the distinctive pearls. This exquisite, complex oolong produces aromas of wild orchids. The flavor is soothingly fruity, characteristic of the finest of the autumnal teas from the Jasbirey foothills of Sandakphu.
One heaping teaspoon of tea per 8 ounce cup. Cool boiling water for 2 minutes, then steep tea 2 - 3 minutes.