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GAWA BLACK TEA
Black tea produced in Fikkal, Nepal, in the Ilam region on the border with Darjeeling. It differs from the other Nepalese black teas we offer in its slightly floral and aromatic/medicinal herbal notes. It is also round and sweet, quite strong, and can be a delicious breakfast tea, as well as a tasting tea.
It is produced by a young farmer from Fikkal named Tshering; this plantation is undergoing conversion. To obtain this tea, Tshering rolls and oxidizes his leaves for 18 to 24 hours, which is quite a long process. A rare process occurs at the end of production when Tshering presses his leaves using a machine before the drying phase; it is this last step that gives this tea its unique flavors.
Brewing Instructions: This is a premium tea, and we strongly recommend following the basic dosages and using high-quality water to brew this tea.
High-quality water will be water with very low mineral content. Check the dry residue on the label of the water you wish to use; a value between 20 and 100 mg/L will be suitable. That said, this is not an infallible rule; some waters with 130 mg/L work well (Volvic), while others below 100 mg/L have less good results. A fairly reputable and inexpensive water is the Grand Barbier spring, which you can find at Carrefour.
We recommend using a medium-sized teapot to fully enjoy this tea, 300 to 500 ml, although very good results can be achieved in larger containers. Brewing temperatures can be varied, from 80 degrees for a light brew to near-boiling water for a strong brew with more body and slightly more astringency, tannins and bitterness.
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