Mai Pokhari Himalayan Oolong Tea

Description Mai Pokhari Himalayan Oolong Tea From the high-elevation gardens of the Mai Pokhari Tea Estate in eastern Nepal comes this Nepal Oolong tea – crafted by a pioneer who has forged his own path in a region without an established oolong tradition. Carefully processed by hand and shaped by the cool, clear climate of the Himalayan slopes at elevations of over 2,000 meters, it brings together the lightness of green teas with the depth of oxidised styles. The result is a layered yet approachable cup, defined by balance, aromatic clarity, and a quiet elegance.     Origin The Mai Pokhari Tea Estate is located in eastern Nepal, near the small village of Jasbire. The gardens lie at elevations between approximately 1,700 and 2,100 meters, placing them among the high-altitude tea regions of the country. The surrounding area forms part of a protected wetland known for its remarkable biodiversity. Dense forests, clear waters, and a rich wildlife shape the landscape – including the rare red panda, which still lives freely in this region. The climate is cool and marked by high humidity, as mist and clouds regularly settle at these elevations. These conditions slow the growth of the tea plants, and they support the development of fine, nuanced aromas. The result is a terroir that brings together clarity and depth, giving the tea a calm and layered structure. Producer Behind this tea stands Maan Kumar, a tea grower from the Mai Pokhari region who turned early to the production of oolong tea. In a country traditionally known for black and green teas, he began to explore his own approach. His path into oolong production was initially self-taught, and he acquired much of his knowledge independently – through freely available resources as well as through his own experiments with the leaves from his gardens. From a young age, he questioned why more mature leaves were often left unused, and he began working with them instead. Over many years, he developed a deep understanding of the complex processes involved in making oolong tea. Today, he is regarded as the first producer in Nepal to devote himself to this category and to adapt it to the specific conditions of his home region. From this work, two distinct oolong teas have emerged, each highlighting a different aspect of his craft: the Mai Pokhari Himalayan Oolong and the Mai Pokhari Gaba Oolong.     Picking The leaves for this oolong tea are carefully hand-picked, with a deliberate focus on more developed, fully mature leaves. This approach follows traditional oolong practices known from the tea cultures of Wuyishan, Fenghuangshan, and Taiwan. The use of mature leaves supports structure and depth, and it allows for a broader aromatic range. Picking takes place during the climatically favourable periods of the season, when the leaves develop under stable conditions. This results in a raw material that carries the processing and supports the development of a layered flavour profile. Processing The production of this oolong tea follows a carefully balanced, multi-step process and requires time and attention. After picking, the leaves wither until they lose part of their moisture and become supple. An initial oxidation phase follows, during which the leaves slowly transform under controlled conditions. Early aromatic structures develop, and the producer keeps this stage relatively short. As a result, the overall level of oxidation remains moderate. On the following day, the leaves undergo a second oxidation phase. The producer monitors this stage closely and directs it towards a clear and lively aromatic profile. Once the desired condition is reached, heat stops the oxidation. TThe producer then rolls the leaves in the Taiwanese ball-type style. Their aromas remain within the tightly formed spheres, so they gradually unfold during infusion. A final, gentle drying step stabilises the tea and preserves its aromatic clarity.     Taste & Appearance In the cup, this oolong tea presents a clear infusion, and its colour ranges from amber to golden brown depending on the steeping time. The leaves open slowly and reveal their structure, so the aromatic profile unfolds step by step. The dry leaves appear as irregularly rolled spheres of varying size with a slightly rugged surface. Their colour shows a distinct fir-green tone, and this gives them a fresh and vivid appearance. Aromatically, the tea is layered yet approachable, with a lively freshness that carries the infusion. Fruity notes recall gooseberry and sweet plum, and fine citrus nuances balance them alongside a delicate floral character. On the palate, the tea is soft and well-balanced, while it remains clear and precise in its expression. The finish is light and fresh, and a pleasantly soft yet clearly present sweetness accompanies it. With its slightly above-medium caffeine level, this Nepal Oolong tea has a bright and enlivening effect, and it remains balanced and easy to enjoy. Preparation Western preparation Use about 3–4 g of tea for 200 ml of water. The water temperature should be around 85 °C, and the steeping time is about 3 minutes. This results in a balanced infusion with a clear structure and harmonious aromatics. Gongfu preparation Like other oolong teas, this tea is very well suited for gongfu-style preparation over a series of infusions. A higher leaf-to-water ratio and shorter steeping times allow the aromatic profile to unfold gradually across multiple brews. The exact parameters can be adjusted according to personal preference. Related