Introduction:Located at the foothills of the Himalayas, the Jun Chiyabari tea garden spans elevations between 1650 and 2100 meters, cultivating high-mountain black tea using natural farming methods free from chemical fertilizers and pesticides. The tea leaves, influenced by the climate and cultivation practices, develop a distinctive muscat grape aroma and a rich, lingering aftertaste, with autumn teas being particularly outstanding. This article delves into the terroir conditions of the garden, the flavor characteristics of the tea, ideal aging periods, as well as detailed brewing parameters and techniques to help you master the essence of Nepalese high-mountain black tea.
Deep in the Himalayas of Nepal lies a tea garden that faces Darjeeling from afar—Jun Chiyabari. Situated between 1650 and 2100 meters above sea level, the towering mountains and crisp air create a unique environment for tea cultivation. This garden adheres to natural farming, applying no nitrogen fertilizer or any pesticides, resulting in slower tea tree growth that concentrates the internal compounds of the leaves, enriching and sustaining the complexity of flavors.
The Jun Chiyabari tea garden holds an organic certification issued by the International Organization for Standardization (IMO), signifying that its cultivation process fully complies with the high standards of organic agriculture. In high-altitude regions, the tea trees bask under intense sunlight during the day, achieving highly efficient photosynthesis, while nighttime temperatures plummet, slowing down the tea leaves’ metabolic processes. This allows polyphenols and minerals to gradually accumulate within the leaves, eventually transforming into a rich and distinctly sweet aftertaste.
The black tea produced here is especially renowned for its autumn harvest. Owing to the climatic characteristics of the picking season, autumn tea often carries a unique muscat grape aroma, not artificially added but derived from the green flies naturally present in the garden. These insects bite the tea leaves, prompting the release of terpenoid compounds, which then convert into the captivating muscat grape scent through fermentation. Typically, this aroma in autumn tea becomes even more pronounced with time, and for further aging, it is recommended to store the tea in vacuum-sealed containers, completely isolating it from oxygen to preserve and deepen its unique flavors.
It’s worth mentioning that spring-picked tea, after proper storage for 3 to 5 years—especially in hot climates such as Malaysia—can more easily exhibit grape-like aromas, which is why many local tea enthusiasts prefer aged spring teas. Tea aging is an art that requires patience and careful preservation to savor the surprises bestowed by time.
When selecting the tea, we specifically chose the batch from Jun Chiyabari with the lightest heat treatment. Compared to other batches that might carry forest or caramel-like notes due to high-temperature roasting, this tea showcases a refreshing floral and fruity aroma, aligning more closely with our pursuit of delicate tea soup textures. The degree of drying and roasting directly influences the final flavor profile, hence our particular attention to the variation in heat treatment intensity during selection.
This garden is also the first in Nepal to bear the name Qiyabari—Jun Estate. The first batch of spring tea harvested often boasts an exceptionally long-lasting aftertaste, with an elegant floral aroma and a hint of nascent muscat grape fragrance. Though its taste profile is similar to that of Darjeeling spring tea, its finish is more robust and profound, leaving a deep impression.
As for autumn tea, it is mostly handpicked after the tea leaves have fully matured. Experienced tea artisans skillfully hand-roll the leaves to allow them to curl naturally into shape, making the dry tea visually resemble Taiwan’s Oriental Beauty tea. This autumn tea has an intense muscat grape aroma and, compared to Darjeeling summer tea, offers a richer yet gentler flavor, making it an excellent choice for autumn tea sessions.
When brewing Jun Chiyabari black tea, due to the high tenderness of the leaves, it is recommended to shorten the steeping time to avoid over-extraction. First, use boiling water to preheat the teapot to maintain stable temperature. Generally, use about 3 grams of tea leaves per 150 ml of water, with the first infusion steeped for around 10 seconds, and subsequent infusions reduced to just a few seconds, adjusted according to personal taste. Proper brewing techniques can fully bring out the tea’s floral and fruity aromas as well as its rich underlying notes, delivering a more layered and enjoyable tasting experience.
The above content is compiled by CoffeeHunters, a coffee news website.
