Shangri-La Oolong
Ingredients
Oolong tea (camellia sinensis)
Producer
Kanchanjangha Tea Estate and Research Center Pvt. Ltd. (KTERC). KTERC is the first certified organic tea garden in Nepal that was established in 1984 by Mr. Deepak Prakash Baskota to rid his community of poverty. It remains a model social enterprise still today, that runs on cooperative infrastructure and is truly focused on the people and planet before profit.
Production Process
Our Shangri-la Oolong is quite an artistic and unique loose leaf oolong tea. It is not as subtle and/or light as Taiwanese oolongs, rather, it mostly resembles some darker roasted Chinese Oolongs. It does not follow the multiple rolling and oxidation process that a typical oolong would go through. Instead, matured leaves are plucked, withered for a few hours and placed through an enzymer to soften the leaves and also stop the oxidation to a degree. The tea leaves then go through about 30-40 mins rolling process in varying pressure levels. The soft and rubbery leaves are oxidized for another 2 hours before finishing the tea in a commercial dryer resulting in a darker quite heavily oxidized nutty oolong. We’ve been a fan of this oolong tea since its first production and have received tremendous positive reviews ever since.
Origin
Our tea garden is nestled in the foothills of Mt. Kanchenjunga, the third highest mountain in the world, in the eastern part of Nepal. Located precisely near the western borders of Darjeeling, India and north of the Illam, the most famous tea growing region in Nepal, our small village enjoys the best of both worlds. Situated at an altitude of 1300-1800 meters (4,200 - 6000 feet), the area enjoys a pristine himalayan climatic conditions to produce highly unique and aromatic teas.
Who is Shangri-La Oolong for?
This loose leaf oolong tea will impress both the beginner and the sophisticated tea connoisseurs. The big debate of whether to classify this as a black tea or an oolong will surely remain and will invoke many fun conversations. Tea drinkers who enjoy any Chinese or roasted taiwanese oolongs, darjeeling teas will surely be mystified positively by what this tea can offer. We also recommend you try our oolong cold-brewed as well; you might think it is a completely different tea!
What are the pros saying about this tea?
- Notes on Tea Review
- Hanamichi Review
- Tea in the Ancient World Review
- Gongfu Brewing
- 200 degrees (15 Seconds + Increasing 5, 10, 15, 30, etc.)
- Candidate for Gongfu: Yes
- Evolution of Flavor Profile: The flavor profile did not expand in new directions, but became more nuanced in the smoky, woody, caramel profile.
- Body and Aromatics: Medium body to watery after the 3rd steeping, woodsy aromatics stayed in the throat
- Steeping Parameters: Good as stated, I didn't have enough leaf to experiment, but I think this tea would respond well to a higher initial steeping temperature, then letting the water cool down naturally for further steepings. This might help bring out some of the greener notes hidden underneath.
- Structure: Well structured for the first 5 steepings, no overwhelming astringency to get through.
- Notes: Given the shape of the leaves, they didn't expand throughout the steeping process - I would consider the tea finished after six or seven steepings.
