Pathivara Spring Beauty FF 2021
€6,90 – €21,90
The “Spring Beauty” is the first spring picking of Pathivara tea garden, a small estate with a processing unit of its own in Panchthar, Nepal. Already the dry tea leaf exudes an intensely floral, spring-fresh scent. In turn, this finds reflection in the tea liquor’s fragrance and taste. Just like modern spring flushes from neighbouring Darjeeling, the tea display a rather light, well-balanced oxidation level. This creates an equally soft, complex and lively taste profile with dominant floral and slightly fruity-sweet notes.
For more information and illustration refer to the product description below.
Pathivara – The Tea Garden
Pathivara Tea Garden is a small estate with its own processing unit in the village of Charivange, Panchthar, Nepal. In this very remote area – the nearest airport is approx. 10 hours away – almost exclusively high-quality tea specialties are produced at 1,800 to 2,100 meters. The reason for this is that at such altitudes only a very low yield of 50-60kg of tea per hectare is possible, compared to a global average yield of over 1000kg per hectare. In this very sense, natural cultivation without using any pesticides or artificial fertilizers is an integral part of the Pathivara quality concept .
Pathivara Spring Beauty – The Tea
The Spring Beauty is the first spring picking (“first flush”) of the tea garden. As such, it is a particularly beautiful example of the natural cultivation and production of exclusive tea qualities as described above.
The slightly curled leaf is displays a superior leaf grade with many silver-colored tips. Already the dry tea leaf exudes an intensely floral, spring-fresh scent. In turn, this finds reflection in the tea liquor’s fragrance and taste. Just like modern spring flushes from neighbouring Darjeeling, the tea display a rather light, well-balanced oxidation level. This creates an equally soft, complex and lively taste profile with dominant floral and slightly fruity-sweet notes.
The purpose of such “almost green” processing of early flushes is to emphasize their specific spring character. To this end, the freshly picked teas leaves first wither overnight inside the tea factory. During this time, they undergo gentle turning several times by hand, leaving the leaf surfaces intact. The withering on the one hand takes some astringency off the tea. On the other hand, the tea leaves gain suppleness during this process. The next morning then, they go straight from the withering tray to the rolling machine. There, the tea leaves get their final shape. After this follows a period of cooling down for 10 minutes, before moving to the dryer for final drying.
Initially poor 2-2,5g/100ml Pathivara Spring Beauty in a tea pot with boiling hot water (90°C-100°C). Then let infuse for 2-4 minutes, according to taste preference, for a delicious and vibrant first infusion. Finally, another steep hardly falls back behind its predecessor, doing way more than just keeping the pleasant aftertaste alive.
Is Nepal the new Darjeeling?
The history of tea cultivation in Nepal reaches back to the middle of the 19th centruy. Since then, tea from Ilam, Nepal’s first tea cultivation area, has gained a worldwide reputation for its black tea. However, just like in neighbouring Darjeeling, much has happened here during recent years. As a result, the general trend in Nepal is towards partial oxidation processing. Also, there’s quite some experimenting in green and white teas. Despite such parallels, however, extraordinary invidual projects such as Pathivara tea garden, best express the unique character of Nepalese tea.
Many tea drinkers will know the term “First Flush” from India only. However, there are “first flushes” – first spring pickings – elsewhere, too. In fact, the first pickings after the winter break enjoy specialty status in all tea growing regions of the world. The main reason for this is the particular, taste-relevant pattern of active substances in the tea leaf after the “winter break”. For once, picking stops for several months during the cold season in all major tea cultivation countries. But it is not only the picking break that brings the tea plants relief. What adds is that the cool climate soothes the plants and promotes the accumulation of active substances. This applies especially in combination with high humidity and/or fog. In spring then, with rising temperatures and days getting longer, the plant drives these active substances into the young leaves and buds. And this is something… you can taste!!
Find more top quality teas from Nepal here:
25g, 50g, 100g