Plucking Season: Late Summer
Grown at an altitude of 4800 feet in Kurseong, Kali Cha is one of the first authentic style oolongs from India.
Kurseong ‘The Land of White Orchids’ has several tea estates known to make light, fragrant black teas.
Traditional oolong plant varietals and processing methods are native to Taiwan and Fujian province of China. Only recently has this art begun to be better understood in the sub-continent. Although there are several plant varietals growing in Kurseong, in making Kali Cha, a Chinese tea plant varietal was used.
The leaves are baked in a rotating tunnel roaster at a high temperature for short periods. In between roasting, the leaves are gently rolled sideways to develop their flavor.
This method eliminates the slight astringency commonly found in teas from Kurseong. In Taiwan, this style of tea making is similar to the process for making ‘Bai Hao Oolong’.
Although Kali Cha is a hardy tea and maintains its flavor for several months, it is best enjoyed during early to late summer.
Water Temp: 190°F (88°C)
Quality of Water: Best with Spring water
Quantity of Leaf: 2 tsp per 8oz water
Steep Time: 3-4 minutes