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JUN CHIYABARI HIMALAYAN IMPERIAL BLACK CERTIFIÉ BIO
Jun Chiyabari has produced a superb Chinese-style red tea here. Of a very handsome appearance, with long leaves and golden buds. The flavors are cocoa, chocolate, with an exceptional length in the mouth.
Garden: Jun Chiyabari, Nepal
Division: Ramché, Bokré, Nigalé & Chulachuli
Elevation: 1850m on average
Harvest time: Morning & afternoon
Weather: Cloudy morning (rain in Nigalé) & sunny afternoon
Season: Summer
Quantity mfg: 20 kg
Cultivars / Varietal: Mixed clonal, predominantly Phoobsering 312 (P312), Takdah 78 (T78), Bannockburn 668 (B668) & Bannockburn 157 (B157) & Ambari Vegetative 2 (AV2).
Manufacture: Withered, long rolled, oxidized and dried.
Description: This artisanal dark oxidized tea is made from specific hand plucked leaves and crafted by our tea makers using techniques developed by us over the years with inspiration from the master tea makers of East Asia.
Character: A malty tea of cocoa and hints of spices.
Hot Infusion
a) 2 gram of tea leaves for every 100ml of water
b) 90 – 95 degrees centigrade water temperature
c) 4 minutes infusion time (5 minutes if someone prefers a stronger cup)
Cold Infusion
a) 10 gram of tea leaves for every 1000 ml of water
b) Infuse with refrigerated cold water in a glass jar / container
c) Refrigerate overnight (between 12 to 15 hours)
d) Decant into a chilled & empty glass jar / container and continue refrigerating until ready to drink or serve in chilled champagne tulip glass
Texts provided by Jun Chiyabari Tea Garden, tea photo taken by THEINE, all other photos are credited to Jun Chiyabari Tea Garden
The plantation:
The Jun Chiyabari Garden, literally the tea garden illuminated by the full moon, was created in 2000 with the aim of establishing a certified organic high-altitude tea plantation on the Himalayan slopes of eastern Nepal. The garden is located around the small town of Hilé in the district of Dhankuta at an altitude varying from 1450 to 2200 meters. Darjeeling Gardens are about 100 km as the crow flies from the plantation.
The garden is spread over a hundred hectares for a production of only 15 to 20 tons per year, which is very little in ratio. This is explained by tea trees planted in nature, without disturbing it, and a reasoning of non-intensive cultivation, with a permanent search for optimal quality.
Bachan Gyawali, owner of the plantation and our direct contact, told us how over the years different cultivars from the best regions of East Asia have been planted at Jun Chiyabari. Indeed, tea plants from China, Taiwan, and even Japan have been acclimatized to the extraordinary terroir of Nepal to produce today some of the best organic teas in the world.
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