Darjeeling Classic Spring Chinary Black Tea
description
You’re likely to hear the terms ‘chinary’ and ‘clonal’ in the context of Darjeeling teas. The chinary teas tend to be more intense in flavor while the clonals balance flavor and body better. This chinary tea blend is more vegetal and fruity flavors, with fewer floral ones.
the experience

liquor
aroma
Marked by notes of grass, tree fruit, and nuts
appearance
Gold
taste
The liquor is vegetal and woody. Raw peas and hints of spice in the middle. The vegetal flavours are full-bodied, and a slightly astringent cup.
COMPLEMENTS
Thai food, Indian snacks, sandwiches
dry leaf
aroma
Spicy, earthy, caramelized, with toasted nuts and char
appearance
Short, tightly-rolled black leaves, mixed and broken
infusion
aroma
Soft notes of cooked beans and citrus fruit
appearance
Mix of dark olive green leaves

steeping notes
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cold filtered O2 Rich Water |
Temperature |
Tea Leaves |
Time |
hot |
180 ml |
85℃ -90℃ |
2 tsp / 2.5 g |
5 mins |
Recommended number of steeps - 1
condiments
Drink Plain
Sugar
Honey
Afternoon
Low
Hot
First
Chinary
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