Soom Gunpowder Tea (Loose) (4 oz, ZIN: 510179)

Description

Very few Darjeeling estates have the ability to produce exotic grades of tea. Soom has brand new equipment and is able to adjust finished leaf style very easily. Soom only produces tea from March through to end October/early November. The best time for Darjeeling quality is from March through to mid-July (this Soom is from End June production). Teas produced during this time have lovely and intriguing muscatel flavor. The flavor is a result of rarefied mountain air, bright sunshine, cool temperatures, excellent soil and the Chinese genus of the Camellia Sinensis bush. The plucking fields of Soom are about 5200 feet above sea level and the terrain is very severe with some of the slopes approaching 45 degrees. The slopes are so steep that the estate still carries the green leaf to the factory by mountain pony. Many of the bushes are over 130 years old but produce remarkable tea. Soom is highly regarded for quality and it is not uncommon f - An astringent flavor that is almost dry to the taste; A seasonal second flush tea - Hot tea brewing method: This tea is best enjoyed using 2-3 heaping teaspoons for a 6 cup teapot. Allow the tea to steep for 3-5 minutes, remove the leaves and pour. We do not recommend adding milk or sugar since this can mask some of the intrigue and subtle nuances of this vintage tea. - Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since