Himalayan Imperial Black (bulk 4 oz)
- Organic black tea
This tea is USDA Certified Organic.
Jun Chiyabari Tea Garden - Hile, Nepal
Water Temperature: 195°F
Leaf to Water Ratio: 1 heaping tablespoon per 16 oz
Steep Time: 3-4 minutes
General Guide:
- Add tea leaves to a teapot, fill-your-own tea bag or infuser basket.
- Use 1 to 3 teaspoons (1 tablespoon) of leaves per cup (8 oz) of water. Adjust to taste.
- Bring fresh, cold water to a rolling boil, allow it to cool slightly, then pour water over tea leaves and cover.
- Infuse (steep) leaves 2-5 minutes; 3½ minutes is a good average that works well for most tea types. Do not oversteep or tea may become bitter. If you prefer strong tea, simply use more leaves.
- Remove bag or infuser from water or strain leaves. Enjoy!
Water Quality: Tea is only as good as the water used to prepare it. Avoid distilled or unfiltered tap water, which can limit tea’s flavor. Bottled spring water or filtered tap water is ideal.
Water Temperature: Most teas taste best when prepared with water around 195˚F (just below boiling); however, some teas require a lower temperature or they may become bitter.
Iced Tea: To make fresh iced tea, use twice as much tea to account for dilution by ice. Hot Brew: Follow directions above, allow tea to cool, and add ice. Cold Brew: Pour fresh, cold water over tea leaves, cover, and refrigerate 8 hours.
Eastern Brewing Method: High-quality oolongs and certain specialty teas may be enhanced by the Gongfu (Eastern) brewing method, which uses a higher leaf-to-water ratio and multiple, short infusion times to bring out the subtle nuances and full flavor spectrum. Fill a warmed porcelain gaiwan or miniature (4-10 oz) teapot 20% full with tea leaves. Add 195°F water. Steep the first infusion for 30-90 seconds and decant. Repeat for another 3-5 infusions.
Medium
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A fantastic satisfying roasty sweet black tea.A hint of scarlet to these big black leaves from Jun Chiyabari. The aroma of the dry leaves is rich, malty, sweet, roasted. The flavor is more for cold weather to my tastes, rather than this scorcher of a day. But it's still very tasty. I feel I've had this sort of flavor profile before with only a couple teas, though it's tough to describe it's very distinct in my memory for this type of tea. The flavor becomes even more lip smackingly thicker in the second cup. It's perfect brewed this way on the second steep. It's malty, sweet, possibly like roasted squash, very roasted flavor anyway, and I'm not sure the leaf is roasted at all. Like caramel corn or something. It's a very satisfying cup - thick and syrupy mouthfeel with lingering starchiness. I definitely recommend this if you're looking for any roasty sweet black teas
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A fantastic satisfying roasty sweet black tea.A hint of scarlet to these big black leaves from Jun Chiyabari. The aroma of the dry leaves is rich, malty, sweet, roasted. The flavor is more for cold weather to my tastes, rather than this scorcher of a day. But it's still very tasty. I feel I've had this sort of flavor profile before with only a couple teas, though it's tough to describe it's very distinct in my memory for this type of tea. The flavor becomes even more lip smackingly thicker in the second cup. It's perfect brewed this way on the second steep. It's malty, sweet, possibly like roasted squash, very roasted flavor anyway, and I'm not sure the leaf is roasted at all. Like caramel corn or something. It's a very satisfying cup - thick and syrupy mouthfeel with lingering starchiness. I definitely recommend this if you're looking for any roasty sweet black teas
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A fantastic satisfying roasty sweet black tea.A hint of scarlet to these big black leaves from Jun Chiyabari. The aroma of the dry leaves is rich, malty, sweet, roasted. The flavor is more for cold weather to my tastes, rather than this scorcher of a day. But it's still very tasty. I feel I've had this sort of flavor profile before with only a couple teas, though it's tough to describe it's very distinct in my memory for this type of tea. The flavor becomes even more lip smackingly thicker in the second cup. It's perfect brewed this way on the second steep. It's malty, sweet, possibly like roasted squash, very roasted flavor anyway, and I'm not sure the leaf is roasted at all. Like caramel corn or something. It's a very satisfying cup - thick and syrupy mouthfeel with lingering starchiness. I definitely recommend this if you're looking for any roasty sweet black teas
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