Nepal FTGFOP1 Maloom

Our Award Winning Nepal FTGFOP1 Maloom black tea comes from a small estate on the “roof of the world” that covers approximately 200 hectares and its slopes range from 3500 to 5500 feet above sea level. The Maloom Estate produces outstanding teas but has a small total annual of around 40 tons. The first harvest begins from late February and continues to mid-April and follows the first light showers after winter making this is springtime tea so the young leaves produce a light tea. This Tea has the appearance of the best Sikkim tea with the exquisite taste and character of the finest Darjeeling tea.

Great Taste Award Winner 2009!

The young leaves with their silver coloured tips brew a light golden bronzed coloured tea, with a delicate delightful flowery aroma that can be compared to the best Darjeeling.

Drink with or without milk throughout the day but especially good for afternoon tea. A connoisseur's delight.

Sinensis leaf black tea with silver-coloured tips.

Store in a cool, dry place.

Nuts: Please note that our teas are made in an environment where nuts are present.
Please check the ingredients in case of allergies to any ingredients. If you are in the least bit of doubt please don't hesitate to contact us before ordering!

Tasting Notes:

Nepal FTGFOP1 Maloom - The young leaves with their silver coloured tips brew a light golden bronzed coloured tea, with a delicate delightful flowery aroma that can be compared to the best Darjeeling. Drink with or without milk throughout the day but especially good for afternoon tea. A connoisseur's delight!

Preparation:

Use 1-2 teaspoons of Black Tea per cup, infuse for up to 4 minutes in freshly boiled but not boiling water.
Boiling water may scald the leaves and prevent them from releasing all their flavour
Serve with or without milk & sugar.

About Black Tea:

Black tea is fermented tea. Although the varieties of black tea and methods of processing differ considerably between the producing regions, all involve four basic steps after harvesting the leaves; withering, rolling, fermenting and firing.

Withering - the leaves are spread out on trays so the air can circulate around them, thus removing the moisture. The leaves become limp ready for rolling and the leaves have a fruity aroma.

Rolling - this breaks the leaves lightly and releases the enzymes within them that are essential to the final colour and flavour. This can be done by hand or mechanically.

Fermenting - the rolled lumps of tea are broken up and spread out, then left to cool in a humid atmosphere for up to 4 hours. This causes the leaves to change from green to coppery-red; this also changes the flavour as the enzymes and oxygen transforms catechins into thearubigens and theaflavins.

Firing - this stops the fermenting process and dries the leaves, changing them from rusty-brown to black. It is during this process that the recognisable tea smell is acquired. Firing is traditionally carried out in large pans on open fires or in hot air tunnels.

After firing, the dried tea is a jumbled pile of leaves stalks and tea dust. This is then sorted by mechanical or manual sifters using graduated mesh and is separated by size. This ensures both a good appearance to the tea and even brewing. Black tea is graded according to the size of the leaf, not quality.

There are two main grades of black tea, leaf or broken. Subdivisions of leaf grade include Orange Pekoe, Pekoe and Souchong. There are three different types of Chinese Black Tea, Souchong Black Tea, Congou Black Tea and Broken Black Tea. Broken Black Tea is commonly found in instant tea and most tea bags.