Nepal La Mandala Ruby Black

Dark, fully oxidized, unbroken, regularly rolled leaves with a pleasant nutty aroma. The chestnut brown infusion is full-bodied, round, and lively with notes of honey paste, pickled fruit and aromas of damp woods after the rain.

Preparation of Ruby Black

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

La Mandala