|
 The
world’s finest teas are nurtured and influenced
by the clean, thin air of high mountain
elevations. Altitude slows leaf maturation,
which results in smaller crop yields, and
encourages flavor complexity and delicacy in the
cup. Nowhere is this more true than for leaf
that is plucked in the soaring elevations of the
awe-inspiring and rugged Himalaya. This
majestic, holy mountain range cuts a
no-nonsense sharp swath through the
tea-producing regions of northern India
(Darjeeling, Dooars, Sikkim) and eastern Nepal.
Historically, these are black teas, and despite
their varied origins, they bear a little
similarity in flavor and style to one another.
This is the result of the powerful influence
that terroir in these extremely high altitudes
exerts on the plants, combined with the cultural
preference of the local people in these areas.
All of these teas are blessed with brisk,
stylish flavor, and an elusive delicacy. The
flavor of some suggests ripe peaches and
apricots, while others hint at a spicy,
herbaceous style. Himalaya teas are tippy, but
they are also not as heavily oxidized as most
other black teas, so the appearance of the leaf
is darkish-brown rather than black, and
elegantly mottled with touches of green or light
grey. |
