Monkey Temple Green Tea Description:
Inspired by Swayambhunath, a major temple on the way to Mt. Everest base cample. More of a religious complex, this temple is also known as The Monkey Temple for the many monkeys found at the site who are more than happy to help themselves to food left as offerings. This beautiful rolled green tea is produced from the second flush of leaves, has a sweet vegetal aroma, is flavorful and has a smooth mouth feel.
Nepali Green Tea
No Longer Available:
This tea is no longer available but you might try Gunpowder which is similar.
Monkey Temple Green Tea Significance:
This second flush tea has a lime green, balled appearance. Produced from leaf grown between 7,000 and 8,000 feet above sea level, the Monkey Temple Green is lush, fragrant, and vegetal. It comes from Sandakphu, Nepal very close to the Darjeeling region of India and on the way to Mt. Everest.
In the Nepalese language, Sandakphu is a place for monks to meditate. It is the highest habitable point in the district of Ilam, the region of Nepal that is known for its specialty teas. The Ilam district is located in the far eastern part of Nepal, adjoining Sikkim and the Darjeeling hills of India. Sandakphu Tea Plantation and its production unit are located at the foothills of Sandakphu Peak in Jasbirey Village. This area is famous for the Maipokhari Ramsar Site, which is a world heritage site for mountain wetlands and the Maipokhari Holy Shrine. In addition, this tranquil environment has a biodiversity that is highly unique, and is home to many endangered species of wild flora and fauna. The character and flavor profile of Sandakphu produced teas is unique to its bio-diversity, relatively new plants, and its high altitude location. Sandakphu tea garden is located at 6,500 feet while the plantations are as high as 8,000 feet and above. Tea crafted here provides flavors and character which can be compared to none in the world.
Sandakphu is a unique cooperative tea enterprise and is unlike many tea plantations that are large corporate entities who hire workers as wage earners. Local farmers own the property, tea plants and are share-owners in the factory. Most importantly, the farmers benefit when the final product is truly extraordinary, because as shareholders, they will share in the profits of the factory. And, this company is led by one of the few women tea entrepreneurs in the country. The owner, Twistina Subba, and these self-employed farmers have conviction that the best quality is achieved when there is a sense of ownership of the garden. Tea quality starts from the green leaf that is provided to the factory for processing, and since ownership of the garden is at farmers' level, the farmers commit to grow and harvest only the finest leaf for processing. The result is truly extraordinary tea.
- Step 1:
- Add boiling water to mug and allow the water to cool to 160°-170° or simply wait 4-5 minutes.
- Step 2:
- Steep 1 heaping tsp or 3-4 grams of tea per 8 oz water.
- Step 3:
- Steep for 1-2 minutes for the first infusion. Green teas often have substantially different character depending on the time and temperature used for steeping so experiment with water throughout the range. Try 2-3 steepings.