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FIKKAL RUBY SPRING '26
A highly oxidized tea with black leaves and fruity, cooked, stewed flavors, offering a long and balanced finish. It is a fairly strong yet refined and elegant tea.
It was produced in the village of Fikkal, in the Ilam region of eastern Nepal, a few kilometers from the renowned Darjeeling region of India.
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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