Black Tea (Spring Harvest)

-Origin: Ilam, Nepal
-Ingredients: Camilia Senensis
-Type: Black Tea; Freshly harvested tea leaves are withered then rolled to trigger the oxidation process and are placed in a dryer to finish and lock in the qualities developed at just the right levels. The result is a beautiful, aromatic, delicately astringent black tea; infusion color is coppery with fresh aroma, vibrant flavors and a bit nutty and definitely bold finish.
Character: Fresh and vibrant, Some Fruity notes, Subtle hints of wild honey, Slightly nutty, Delicately astringent, Bold finish
-Suggested food pairing: White meat or poultry, Lasagna, Rye bread
-Harvest Season: Spring

This is the first harvest after dormancy from November through January. The plucking time beings around February and goes thru mid-April. Some call this the “First Flush” or “Easter Flush.” This is the very first plucking of a tea plant’s harvest season. The new growth leaves plucked during this flush are the youngest and most tender part of the tea plant and are said to yield the purest and freshest cup of tea that plant is capable of producing.