Partying with Spring 2019 Nepal Teas

To make the best of an unusually misty and chilly spring morning, we decided to party with our 2019 spring Nepal teas - Himalayan White and Himalayan Spring. And boy did we have a good time!  

Both the teas were harvested in early spring and have just arrived. The Himalayan Spring Tea has been wowing everybody. The crisp floral and peach notes are delicious. It's lingering sweet finish makes the whole thing taste like nectar. Last year too Himalayan Spring was well received by our Darjeeling/Nepal tea enthusiasts. This year we feel the batch is even better!

Himalayan Spring in the orange top tea pot; Himalayan White in the other. 

We picked up the Himalayan White Tea this year after a break of couple of years. This year's harvest we found had that sweet and earthy combination we look for in a white tea. Made from the earliest round of spring pickings this tea has a very  delicate body and mellow flavors.

For best results we suggest using heaping tablespoon, or 4 gm, for 12 oz cup. Steep it at 190F for 3-5 minutes. You may also choose to do Himalayan White around 176F if you find the earthy flavors dominating.

 Himalayan White Tea on the left and Himalayan Spring Tea on the right. 

Both these teas are from the region's best tea farm - Jun Chiyabari. Located in eastern Nepal in Dhankuta district, this certified organic tea estate is located in elevations between 1650m - 2200m. You can taste the refinement produced due to high elevations and the pristine environment of the Himalayas in these parts. As a side note, because of its better taste even the vegetables grown in these hills fetch a higher price in the larger markets in the neighboring cities. 

 The author in Jun Chiyabari in October 2015.

We paired our tea this morning with mini scones from a local bakery. The Himalayan Spring Tea was particularly delightful with the butter and scone. While the Himalayan White Tea seemed more alive with homemade strawberry jam.

 
We used some of our vintage China collection for the tea party. There is something about drinking tea from fine porcelain. Especially delicate teas from these fine cups taste so much better than from thick walled cups.

The cup we drank Himalayan White tea (pictured above with scone) was Colclough China made in England. The Himalayan Spring Tea (pictured below) was served in Victoria, also made in England.

Drinking these teas just about a month old is such a blessing! We wish this party had lasted much longer.

Nepal teas, especially from the high mountains, are now held at par with some of the best teas in the world. Teas from Jun Chiyabari are the best example of fine Nepal teas. A must try for every tea enthusiast.