O-NP-045

Nepal Oolong

High-elevation whole-leaf oolong, from Ilam, Nepal.

Oolong tea

Nepal Oolong is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: orchid, nectar, peach, muscatel, chestnut. Emerged from boutique tea gardens in eastern Nepal bordering Darjeeling, sharing similar terroir and planting stock but adopting innovative processing. Produced predominantly on smallholder estates and cooperatives targeting the international specialty tea market.

Also known as Himalayan Oolong and Ilam Oolong.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami1brightness3body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral4fruity4vegetal1marine0nutty2toasty1malty1honey3spicy1woody1earthy1smoky0creamy2citrus1stone fruit3tropical1cocoa0caramel1

Facts

Origin: Ilam, Nepal
Plant: Camellia sinensis var. sinensis
Harvest: spring through autumn
Elevation: high
Oxidation: 30 to 60%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then bruising, then controlled oxidation, then panning, then rolling, then drying.

Caffeine

A cup of Nepal Oolong carries a typical estimate of 45 mg of caffeine, within a range of 30 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	3 g	85 to 92 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	5 g	88 to 95 °C	Rinse, then 20 s, 25 s, 35 s, 50 s, 70 s, 90 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

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

Drinking it

morning
afternoon
morning
afternoon
meditation

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