Just like the other western highland areas, the region is deluged by the “South-west” monsoons of August and September. The teas are therefore at their very best day in January to February or March. Then, the climate is drier and cooler, and the tea plants have to fight extra hard to get by. The end result is a strong full bodied more astringent green tea.
For this tea we suggest trying the Western-style of brewing. The idea behind it is to use much less leaf and much more water while brewing-times are much longer to extract as much of the flavor as possible at once.
Delicate green tea buds rolled into tiny pearls. Produces a fresh herbal flavour with a slight floral tone.
The roasted leaves are beautiful green in color and have a crisp and full-bodied taste with soft sweetness.
Oat porridge aroma with a sweet Amalfi lemon finish, a rich and balanced First Flush Sencha.