A rich marzipan scent adds to the succulent cherry and vanilla taste, with a light, honeyed sweetness. A delicious infusion to truly savour.
Use 0.5g of blossom per 150ml of water.
For the optimum infusion use boiling (100°C/212°F) water, although you can experiment with lower water temperatures (try 70°C or 80°C) to extract different tastes.
Infuse for 1 - 3 minutes, tasting regularly.
You can infuse these flowers at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
50p per cup based on 0.5g of tea per 150ml of water and 3 infusions.
The Jun Chiyabari Estate
High in the Nepali Himalayas lies the tiny but extraordinarily beautiful Jun Chiyabari Estate. At 1835 meters above sea level, the altitude effects the growing conditions; the Cherry trees cannot fruit but the climate brings out aromatic and intense flavours in the blossom.
The estate is run by Morris Orchard, a third generation Nepali tea planter, whose grandfather came from Britain to plant tea. This lovely man has a great respect for the land, the tea and the small team he works with - it is an honour to be part of that.
Two trees, two kilos
There are only two types of blossom available (from different trees), and each tree is picked individually as the taste differs. We only get two kilos of each, and one has been sequestered by a two-star Michelin restaurant, but we've kept the other just for you...