Dancing Buddha Kumari Gold Tea Processing The tea leaves are first withered until they are soft enough to be rolled. The leaves are then rolled, which releases juices and enzymes that are ready to react with oxygen. The oxidation process starts after the bruised and sticky leaves are spread out to allow the juices to react with oxygen. After ample oxidation, the leaves turn brown, just like a freshly sliced apple would. The oxidized leaves are then fired/dried to stop further chemical reactions and seal/lock the flavors and enzymes. The oxidation process is what changes the properties of the tea leaves and provides the black tea with its unique color and brisk flavor. FLAVOR PROFILE A medium to full bodied tea with caramel, and baked fruit flavors, and a long lasting finish. Bright golden liquor. Kumari Gold is a special black tea produced by Kanchanjangha Tea Estate, which is processed from the young tea bushes grown and carefully nurtured in the foothills of Mt. Kanchanjangha. It contains a high volume of essential oils, which is prominent as a thin layer of oil quickly surfaces the tea when brewed. Brewing the Finest Cup Kumari Gold tea consists of full tea leaves which are not broken into pieces during processing. They are generally brewed at a higher temperature than green tea. To brew the finest cup of Kumari Gold tea, use about two grams (the amount of a single tea bag) of tea per 100 ml of water of temperature 95℃ (206℉). In general, use not quite boiling water or let the water cool down for not even 30 seconds after boiling. Steep for about 4 to 6 minutes to enjoy the brisk flavor of black tea. Health Benefits Potent antioxidants (especially theaflavins & thearubigens) present in black tea have cholesterol-lowering abilities. Black tea particularly has cardiovascular benefits.
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