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Home»Teas »India »Kurseong
100% Organic
Kali Cha
Oolong Teas
Kurseong District, Near Darjeeling, India
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Flavor Profile:Smooth taste with distinct, toasty aromas of cocoa and peanut shells. It is a very forgiving tea for brewing and makes a delicious iced tea. Ingredients:100% Organic Oolong Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Grown at an altitude of 4800 feet and twenty miles from Darjeeling (the famous tea growing region of India), Kali Cha is one of the first authentic style oolongs from India. The region of Kurseong “The Land of White Orchids" has several tea estates known to make light, fragrant black teas.

Kurseong Plant Varietals
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques. Traditional oolong plant varietals and processing methods are native to Taiwan and Fujian province of China. Only recently has this art begun to be better understood in the sub-continent. Although there are several plant varietals growing in Kurseong, in making Kali Cha a Chinese tea plant varietal was used.

New Technique
The leaves are baked in a rotating tunnel roaster at a high temperature for short periods. In between roasting, the leaves are gently rolled sideways to develop their flavor. This method eliminates the slight astringency commonly found in teas from Kurseong. In Taiwan, this style of tea making is similar to the process for making 'Bai Hao Oolong'.

Although Kali Cha is a hardy tea and maintains its flavor for several months, it is best enjoyed during early to late summer.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
190°F (88°C)Best with Spring water23-42-3
Oolong teas can be brewed in a variety of styles.

For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea's tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.

Another common method would be to enjoy the tea "Chinese style." Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.

Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive "Kung Fu" from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.
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By the Ounce 35
Classic Size Tin (2.5 oz.) 70