|
 
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. |
