SIMPANI FIRST FLUSH
SPRING HARVEST from SIMPANI
WULONG
★ PESTICIDE-FREE GARDENING
Sakhejung, Ilam, Nepal
Simpani First Flush is an early spring tea from Ilam, produced in the Sakhejung area. Harvested during the first flush, it reflects the freshness and high aromatic clarity typical of early-season leaves. The tea is valued for its bright character, gentle sweetness, and a refined profile with floral, vegetal, and lightly fruity notes. MORE
AROMA
Floral, fruity, honey
TASTE
Citrus, honey
ALTITUDE: 1400 m
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE GARDENING
Sakhejung, Ilam, Nepal
Simpani First Flush is an early spring tea from Ilam, produced in the Sakhejung area. Harvested during the first flush, it reflects the freshness and high aromatic clarity typical of early-season leaves. The tea is valued for its bright character, gentle sweetness, and a refined profile with floral, vegetal, and lightly fruity notes. MORE
AROMA
Floral, fruity, honey
TASTE
Citrus, honey
ALTITUDE: 1400 m
HARVEST: Spring, 2024
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 90-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Simpani First Flush is an early spring tea produced in the Sakhejung area of Ilam, in Nepal. It is harvested during the first flush, when the buds and young leaves are at their most tender and rich in aromatic compounds. This timing defines the tea’s freshness, clarity, and refined structure.
The production follows an orthodox approach, with careful withering, rolling, oxidation, and drying, adapted to preserve the light and expressive character of early spring material. The oxidation level is typically moderate, allowing the tea to develop both aromatic complexity and brightness without losing its fresh profile. The result is a tea that combines elements of green and lightly oxidized styles.
Simpani First Flush occupies a distinctive position within Himalayan tea production, reflecting both regional conditions and precise craftsmanship. It is valued for its smooth texture, clean structure, and balanced aromatic expression, offering a refined interpretation of early harvest tea from eastern Nepal.
TERROIR
Simpani First Flush is cultivated in the Sakhejung area of Ilam, in eastern Nepal, at elevations typically ranging from 1,200 to 2,000 meters. This highland environment is characterized by cool temperatures, frequent mist, and significant day–night temperature variation. These conditions slow the growth of early spring shoots, allowing for the accumulation of aromatic compounds while preserving clarity and balance.
The terrain consists of steep Himalayan slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting steady plant development and contributing to the density and integrity of the leaves. The altitude and terrain together create a more concentrated and refined raw material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. During the first flush period, these conditions help preserve higher levels of amino acids while maintaining a controlled development of polyphenols. This balance is reflected in the tea’s fresh, bright, and expressive profile.
Another important aspect is the interaction between terroir and seasonal timing. The early spring harvest captures the most delicate stage of leaf development, directly shaped by the Himalayan environment. This ensures that the final tea expresses both the high-altitude character of Ilam and the precision of first flush production.
ORGANOLEPTICS
The dry leaf consists of finely twisted buds and young leaves, showing a mix of green and silvery tones with a light, elegant appearance. The aroma of the dry leaves is fresh and lively, with notes of spring flowers, young grass, and a subtle citrus nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a bright aromatic profile where floral tones are supported by свежие vegetal notes and a gentle sweet undertone. As the infusion develops, the aroma becomes more integrated, combining light fruity nuances with a soft, rounded freshness.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral, vegetal, and lightly citrusy notes. The taste is smooth and vibrant, with a light to medium body and a clean, slightly silky texture. A gentle natural sweetness forms the core of the profile, supported by fresh green tones and a mild, well-integrated astringency that adds structure. The first flush character is reflected in the brightness and clarity of the tea. The aftertaste is clean and moderately persistent, with a refreshing finish and a soft returning sweetness. In the empty cup after drinking, a delicate floral and slightly citrus aroma remains, leaving a fresh and elegant final impression.
Simpani First Flush is an early spring tea produced in the Sakhejung area of Ilam, in Nepal. It is harvested during the first flush, when the buds and young leaves are at their most tender and rich in aromatic compounds. This timing defines the tea’s freshness, clarity, and refined structure.
The production follows an orthodox approach, with careful withering, rolling, oxidation, and drying, adapted to preserve the light and expressive character of early spring material. The oxidation level is typically moderate, allowing the tea to develop both aromatic complexity and brightness without losing its fresh profile. The result is a tea that combines elements of green and lightly oxidized styles.
Simpani First Flush occupies a distinctive position within Himalayan tea production, reflecting both regional conditions and precise craftsmanship. It is valued for its smooth texture, clean structure, and balanced aromatic expression, offering a refined interpretation of early harvest tea from eastern Nepal.
TERROIR
Simpani First Flush is cultivated in the Sakhejung area of Ilam, in eastern Nepal, at elevations typically ranging from 1,200 to 2,000 meters. This highland environment is characterized by cool temperatures, frequent mist, and significant day–night temperature variation. These conditions slow the growth of early spring shoots, allowing for the accumulation of aromatic compounds while preserving clarity and balance.
The terrain consists of steep Himalayan slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting steady plant development and contributing to the density and integrity of the leaves. The altitude and terrain together create a more concentrated and refined raw material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. During the first flush period, these conditions help preserve higher levels of amino acids while maintaining a controlled development of polyphenols. This balance is reflected in the tea’s fresh, bright, and expressive profile.
Another important aspect is the interaction between terroir and seasonal timing. The early spring harvest captures the most delicate stage of leaf development, directly shaped by the Himalayan environment. This ensures that the final tea expresses both the high-altitude character of Ilam and the precision of first flush production.
ORGANOLEPTICS
The dry leaf consists of finely twisted buds and young leaves, showing a mix of green and silvery tones with a light, elegant appearance. The aroma of the dry leaves is fresh and lively, with notes of spring flowers, young grass, and a subtle citrus nuance. In a preheated teapot, the leaves open quickly from the first infusion, releasing a bright aromatic profile where floral tones are supported by свежие vegetal notes and a gentle sweet undertone. As the infusion develops, the aroma becomes more integrated, combining light fruity nuances with a soft, rounded freshness.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral, vegetal, and lightly citrusy notes. The taste is smooth and vibrant, with a light to medium body and a clean, slightly silky texture. A gentle natural sweetness forms the core of the profile, supported by fresh green tones and a mild, well-integrated astringency that adds structure. The first flush character is reflected in the brightness and clarity of the tea. The aftertaste is clean and moderately persistent, with a refreshing finish and a soft returning sweetness. In the empty cup after drinking, a delicate floral and slightly citrus aroma remains, leaving a fresh and elegant final impression.
RED (BLACK) TEA
Explore more Red/Black Teas from AN SHIM TEA Collection.