B-NP-043

Nepal Himalayan Orthodox

कञ्चनजङ्घा चिया

High mountain orthodox, from Kanchanjangha, Nepal.

Black tea

Nepal Himalayan Orthodox is strongest on sweetness, brightness and smoothness. Typical tasting words: honeysuckle, apricot, muscatel, honey, bergamot. Grown in high-altitude organic cooperatives established in the late 20th century in the foothills of Mount Kanchenjunga. Celebrated as a prime example of artisan Himalayan tea production, typically enjoyed without additives.

Also known as Kanchanjangha Black and Kanchenjunga Orthodox.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami2brightness4body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral4fruity3vegetal0marine0nutty1toasty1malty1honey3spicy1woody1earthy1smoky0creamy0citrus2stone fruit2tropical0cocoa0caramel1

Facts

Origin: Kanchanjangha, Nepal
Plant: Camellia sinensis var. sinensis
Harvest: first or second flush, April to June
Elevation: high
Oxidation: 75 to 88%
Roast: unroasted
Leaf: bud and leaf
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: withering, then rolling, then oxidation, then firing, then sorting.

Caffeine

A cup of Nepal Himalayan Orthodox carries a typical estimate of 45 mg of caffeine, within a range of 35 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.5 g	85 to 92 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	4.5 g	88 to 92 °C	20 s, 25 s, 35 s, 50 s, 75 s, 105 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
relaxing
study_focus

Pairs with scones_cakes, fruit and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.