Finest Nepal Hand Rolled Jun Chiyabari, TeaHaus 619

Tea type
Oolong Tea
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Edit tea info Last updated by Alex
Average preparation
200 °F / 93 °C 3 min, 30 sec

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From Ann Arbor TeaHaus

The success story started in 2000 when 75 hectares in East Nepal started making oolong. This tea is serious competition for the Oolongs from Formosa. Both tea leaves and infusion have an intense scent of hay flowers, a complex freshly aromatic and slightly earthy character with a delicately sweet spiciness.

Prep: 4g tea leaves (1 mega heaping tsp) per 80z cup of filtered, boiling water. Allow to brew 3-5 min.

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2 Tasting Notes

5 tasting notes

More oxidized than the average Chinese Oolong. Fuller bodied, more akin to a 2nd flush darjeeling in aroma, taste, and body without the heavy muscatel and astringency.

Dry tea smells fruity and spicy, but not the true fruity papaya quality Taiwanese Oolongs often have. Tastes of delicate mango freshness with a spicy ginger undertone and a hint of lime zest. Well balanced. Fruity mango with slight gingery spice notes and a hint of lime zest.

Exceptional complex mixture of light tones, with a slight brisk and highly pleasant bitterness at the finish. Each sip leaves a pleasant mouth fullness, a coated feeling.

This is one of the best teas TeaHaus carries.

Needs to be brewed with a large amount of tea and small amount of water. This tea stands up to multiple brewing. The second infusion was as good as the first. I think it should be brewed with slightly under boiling water, such as pouring boiling water into your cup first and then into the teapot.

200 °F / 93 °C 3 min, 30 sec

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127 tasting notes

Huh. Seemingly no aroma or distinct taste. Kind of cross between an Oolong and an Assam. Next time I’ll try doubling the recipe.

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