This is an interesting tea in that it is made entirely of the stems from the tea plant. The style originated in Japan, where it is called Kukicha.
The stems are a bi-product of the tea making process. In the past, the Japanese tea farmers would use the stems to make their own tea after selling all of their product. Today it’s sold along with other green teas.
The Indian producers of Nilgiri Bamboo were inspired to follow the lead of the Japanese by retaining the stems and processing them in the style of Chinese Dragonwell, traditionally known as Longjing. The result is this intriguing green tea, whose stems are flattened and pan fired.
Since it’s made up of the parts that are excluded from most green teas, it has its own very unique aroma and flavour. It is less bitter than many green teas, and has a slightly nutty flavor.
This tea was handcrafted exclusively for Nomad Tea Merchant. Only 3kg is available!
April (Spring) 2018
Light green flavour with hints of roasted nuts
Additional information: The Nilgiris, or Blue Mountains, are a stunningly beautiful range of hills that stretch down the southwestern tip of India from the state of Kerala, another tea-growing area, to the state of Tamil Nadu. Among the peaks and foothills, there are rolling grasslands and dense jungles where elephants roam in herds. The tea industry was established in this area in 1840 when Colonel John Ouchterloney R.E., while surveying below the Nilgiris, came upon a sheet of virgin forest well-supplied with its own rivers and streams. At a height of about 4,500 feet and with approximately 80 inches of rain a year it was the perfect situation for tea and coffee growing. Ouchterloney's brother, James, planted it, imported labour and food, and started production. Ootacamund, the famous hill resort lies in these hills and is affectionately known as "Ooty" by local planters and tourists who visit throughout the year.Today, there are about 61,776 acres of tea bushes growing at elevations varying from 1,000 to 6,000 feet among eucalyptus, cypresses, and blue gum trees. They produce about 61,729.5 tonnes of tea annually, making the area India's second biggest tea-producing region after Assam. Every plateau, slope, and valley is covered with bushes which crop all year round. Most of the plantations get two monsoons a year so the bushes have two major flush periods, in April/May when about 25 percent is plucked. Further picking goes on throughout the year. It is these conditions that give the tea its unique flavour.