Nepal La Mandala Ruby Black

Spring harvest from the small garden La Mandala

located above the town of Fikal in the Ilam region of eastern Nepal. The adjacent tea factory is run by a young team of tea enthusiasts with a modern and fresh approach to tea processing. A long, lightly rolled, fully oxidised leaves consisting of buds with two young leaves. A chestnut brown infusion of full-bodied, dense, round and sweet flavours full of pickled fruit, forest honey and pleasantly vibrant sweet woody notes in the aftertaste.

How to brew Ruby Black

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

La Mandala