Fine Tippy Hand rolled Spring Flush
Spring last from March till end of May in Nepal and this is when the tea bushels come out of winter dormancy. The first growth of the season provides a fine tippy expression of the mountainous terroir consisting purely of tip and first two leaves only. The leaf and tip set are delicately hand rolled as they oxidise creating a beautiful display of shapes and colours. There are fine downy hairs coating the tips of these leaves which help protect the plant from disease and colder temperatures.
The Spring flush tea liquor
The colour of the spring flush tea
The Spring flush wet leaf
The wet leaf post brew reveals details about process , production and quality.