Classic Green Pearl Tea

Floral and Aromatic

Keyone Green Pearls is steamed and rolled green tea with a captivating floral and lightly toasted aroma. Dark green, chlorophyll-rich, one or two leaves and a bud are plucked to make this special tea. Its smooth green liquor has well-developed notes of artichoke hearts and dried magnolia. As the tender leaves unfurl, delicate hints of bean sprouts, pine nuts, and steamed asparagus develop. This tea’s captivating aroma and liquor will make you want to enjoy the tea more.

Tender one or two first leaves and a bud from select bushes with darker green leaves, which generally have a higher chlorophyll content, are selected from the garden for the preparation of our steamed Green Pearls. The leaves are withered gently for around 2 hours under cool conditions with good air circulation, then jet steamed under perforated trays. The newly steamed leaves are immediately cooled and rolled with a machine roller for 30 minutes. The leaves are allowed to rest for around 30 minutes and then shaped into small pearls. Shaping is carried out in a shaping machine and then finally dried in an oven dryer for around 1.5 hours at 110 Degree Celsius.

One can rinse these teas as they infuse slowly and withstand several steeping, making them an affordable every day tea. The clarity in the liquor is a criterion to check the quality of these teas.

Picking: Two to three leaves and a bud are generally considered to make Pearl Black Tea. Leaves that are mature enough to withstand rigorous shaping and hardy hybrid cultivars of Camellia Sinensis and Assamica are picked at longer intervals of 10-12 days. Tea bushes from Southern and Eastern aspects of the Himalayan Hills of Nepal are ideal for the leaves that contribute to special characteristics of Black Pearl tea.

Processing: The leaves are withered for a definite period of time with conditioned air, rolled softly and shaped into small pellets or half ball shape pellets. The size of these pellets differs occasionally as the growing season of the leaves progresses. It is difficult to maintain an even size and entirely depends on the skill of the tea maker. The even pearls contribute to better clarity in liquor and a stable flavour is revealed.

Origin: 6500 feet, Eastern Nepal

Production Capacity: 10,000 kg per annum