Nepali Tea Traders

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Recent Tasting Notes

From the Regional Group Buy.

First brewed in a ceramic infuser mug, then in a glass tumbler with the same infuser.

Himalayan Golden Black looks somewhat like black Bi Luo Chun: small, downy, golden-tipped black curlies. My favorite aspect of this tea by far is the aromas. The packet is filled with the fragrance of bitter dark chocolate. I let the leaf sit in the pre-heated mug, covered, and this brought out cinnamon and cocoa powder. Ready for baking! Made me think of those microwavable cakes in mugs.

At first, I follow the packet instructions: 1 teaspoon per 8oz for 3-4 minutes. I like to get out as much as I can with loose leaf tea in general, so I go with 3 minutes. This produces – in spite of a rich golden color – a weak infusion. The chocolate flavor tastes watered down. I brewed the second infusion for 10 minutes. Even worse.

I couldn’t leave my experience with this tea at that since I didn’t think it’d be fair. I have another go-around with it later. I simply double the leaf amount. And this time, I timed the first infusion for 4 minutes. Much better results. Once I get passed the tannin and malt, the liquor is very flavorful and rich with notes of fudge-frosting brownies, cinnamon, and nutmeg. Liquid dessert. The next and last infusion is timed for 9 minutes and it tastes the same. (I had used a glass instead of the mug this time. Huge difference. I’m not brewing black/red tea in thick ceramic ever again.)

You may want to double the amount of leaf if you acquire this. It’s worth to do so. I’m very glad it worked out. The packet parameters make work for you – no harm in messing around.

Preparation
Boiling 8 OZ / 236 ML

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Semi brisk like the region’s tea normally is. You taste the bitter notes but do not feel them.

Old salty water candy of a flavor that you dislike; it’s sweet, but not in the appealing way… if that makes sense.

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80

From LP’s 2016 Group Buy: http://www.liquidproustteas.com/listing/470490943/regional-2016-tea-group-buy
Backlog 20 August 2016

The tea reminds me of wet hay, with earthy undertones; slight malt. Very floral, too, in both flavor (aftertaste) and smell. Dandelions, maybe?

Daylon R Thomas

I got dandelion and a little bit of corn in it myself. I also found it to be the weirdest combo of light and thick in the body, but in a way that only white teas can be.

S.G. Sanders

Yeah, the tea was definitely a light color, but tasted much thicker/darker than it was. I have another session’s worth, so I might see if I can get the corn note.

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89

Very sweet. Very excellent.

Preparation
1 tsp 8 OZ / 236 ML

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Smells hayish. Westren 175F
1 min- strong pea, slightly sweet. Pea very strong flavor. Infused tea almost clear, mouth coating. Green bean soybean
1 min- umami, reminds me of gyokuro, but less good.
This tea was a little too much veg. 78

Flavors: Green Beans, Hay, Peas, Soybean, Sweet

Fjellrev

Yeah, I like veggies and all, but not in tea.

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78

Maybe it’s because it’s a First Flush. Maybe it’s because of the crisp floral notes. Perhaps it’s because of the astringency. Or maybe Everest First Flush Black Tea from Nepali Tea Traders reminds me of a Darjeeling because of the look and feel.

Full review
http://sororiteasisters.com/2016/07/30/everest-first-flush-black-tea-nepali-tea-traders/

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92

Highly recommended! Passing along to Nichole for review on Sororitea Sisters!

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I liked this tea for the morning. And as it smelled like a Jin Jun Mei, it tasted like a Jin Jun Mei too. Very dry with a slight sweetness, and very smokey and bready despite it being nicely light gong fu. Orange blossom kept popping up in my head when drinking it. Could just be me. I used a little less than two teaspoons beginning with 20 seconds at 180 F.

I personally enjoyed it, but I can imagine some people being turned off by it. It could just be solid black tea for some. I will try it western to see what I get different, but I like it just fine gong fu for now.

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From the group buy:
Dry leaf – small and twisty, golden tips. Smells of malt and raisin.
212F, 100ml gaiwan
Pretty consistent taste – malt and raisin with light body.
I wish it was more fully flavored. I’ll have to try it with more tea or westren. Definitely not as strong as a chinese black.

Flavors: Malt, Raisins

Daylon R Thomas

I’m excited to try it. The smell reminded me of a Jin Jun Mei. That is until my water stops having a chlorine taste.

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Taste of dry hair inside a pile of wet hay and some shaved corn straw.

Daylon R Thomas

In a good way, or kinda pleasant but I expect that from a white tea way?

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This tea looks really tippy and smells great. Undertones of musk making the straw like chocolate because less astringent. Somewhat like cocoa cooked yams.

Daylon R Thomas

Probably something I might like then.

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This is one of the most crisp tasting teas I’ve ever had. The color make it seem like a green tea and the taste is in the middle of a green, and black tea.

Fresh. Crisp. Sticky on the tip of the tongue with a mild sweetness.

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88

This was a nice, robust black tea: malty, mineraly, tannic, with a touch of sweetness in the later steeps.

The nicest thing about this tea is that no matter how much I steeped it, it never got bitter. The flavor was strong, but the brew stayed smooth.

This would make a nice breakfast or every-day-with-meals tea. It’s also nice for a beginner, since it seems to be difficult to ruin.

Flavors: Malt, Mineral, Sweet, Tannin

Preparation
205 °F / 96 °C 0 min, 15 sec

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78

I need this in every morning. Superb Taste……

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83

Thanks for sharing this one with me variaTEA this is my first chance to try tea from nepali tea traders (i think, unless my tea sister has sent some my way previously) and it was delicious! a very smooth cup, with a bit of maltiness and some sweetness. a little bready but just a great cup of tea to start the morning off. I’d pick up more of this for sure.

VariaTEA

I’m glad you enjoyed it :)

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The leaves here had a very soft texture, and were a medium sage green colour with the occasional white fuzzy tip. The texture was reminiscent of grass clippings: tangled, curly, piled up.

The aroma is what really sets this tea apart: it smelled very much like a Bai Mu Dan tea, with notes of flowers, peach, and pears. There was a slight mustiness underneath, but that just enhanced things.

I used the full packet of dry leaf but brewed it with 1 litre of cold water rather than 2.

Of the white teas I’ve tried by Nepali Tea Traders so far, this was by far the sweetest and most delectable. Floral, soft, and mouth-coating. This one is a winner.

Full review at http://booksandtea.ca/2016/06/iced-tea-nepali-tea-traders/

(PS: I’ve redesigned the site. Take a look!)

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The leaves on this tea are a pale spring green with some white fuzzy tips. Overall, they’re beautiful, picture-perfect spring buds. The aroma is sweet but vegetal, like spring peas — somewhat nutty, like a very light dragonwell tea, but also somewhat floral.

I took the entire packet and cold steeped it in 2 litres of water in the fridge for 2 days. The resulting brew was a pale clear yellow, lighter than straw, and very refreshing: it tasted nutty, like the aroma of the dry leaf, but there was also a vegetal note underneath. It was very soft and clean in my mouth, and went down smoothly — no astringency or strong aftertaste.

Full review at http://booksandtea.ca/2016/06/iced-tea-nepali-tea-traders/

(PS: I’ve redesigned the site. Take a look!)

caile

The new site design looks good! :)

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I bought this last year as part of Amoda Tea’s Black Friday sale. It was sitting in my cupboard all winter. When I saw that Nepali Tea Traders sent me a white Sandakphu tea to sample, I thought it would make sense to review them at the same time.

However, that plan didn’t come to pass very well — I finished the white tea before I had a chance to drink the black, so I couldn’t do a side-by-side comparison. However, I will say that the texture of the two leaves appears very similar, with that piled, tangled look.

The dry leaf here smelled sweet and woody, kind of like cherries. I decided to have this one hot rather than cold, so I brewed a heaping spoonful with boiling water for 3.5 minutes. Brewed, the flavour was fruity, woody, and somewhat haylike. I also got a sensation of malt and cola, I think.

The profile here was fairly similar to other Nepalese black teas I’ve had in the past, with a faint sour note underneath the wood. I don’t remember detecting such a sour note in the white tea, which is interesting.

Full review at http://booksandtea.ca/2016/06/iced-tea-nepali-tea-traders/

(PS: I’ve redesigned the site. Take a look!)

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Curled, tangly leaves with a mix of green and white tips. I also noticed some brown twigginess. It smelled mild and nutty but for some reason I just wasn’t a fan of the nuttiness of this tea once it was brewed. I used only 1 L of water to make the flavour stronger, but I think that wasn’t the best strategy here.

Full review at http://booksandtea.ca/2016/06/iced-tea-nepali-tea-traders/

(PS: I’ve redesigned the site. Take a look!)

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Sipdown!

This was one of my go-to teas to drink before leaving for work in the morning because it requires such a low brewing temperature. Cooler tea = I can drink faster = I can leave for work on time.

That said, while I appreciated how soft a flavour it is, I really wish that the orange peel was more prominent.

Nepali Tea Traders sent me some of the base green tea to try on its own, so maybe that will be my new morning go-to until I finish it off.

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This blend contains orange peel in addition to jasmine. I’ve imagined for a while that orange and jasmine would be a match made in heaven, so when I saw that this tea was part of the Amoda sale, I had to give it a try!

The thing that I was immediately struck by when I first opened the envelope was just how visible the jasmine was in the blend. Mixed in with the dark green strands of leaf and chunks of dried orange peel were whole flowers. Huge!

However, the leaf didn’t smell like the perfumed onslaught I was expecting. Instead, it smelled mild, slightly vegetal, and slightly floral.

This lightness and gentleness held up upon brewing. I took a big heaping spoonful and steeped it for 2 minutes in 70°C water, as directed on the package. I was worried that this would lead to a weak, nothing-flavoured tea, but I was mistaken — the resulting liquid was a pleasing orange-yellow colour that signalled good things.

And, yup, the taste was just like the dried leaf — mild, gently sweet, and with a texture and softness in the mouth that reminded me of baby powder (in a good way). The jasmine flavour here is wispy and feather-light. Surprisingly pleasant! I didn’t get any orange, but I’m still in love with how gentle the whole thing is.

Full review at: http://booksandtea.ca/2016/04/orange-ginger-jasmine-oh-look-amoda-teas/

Kristal

For me personally, I find for some jasmine teas to get bitter even at 175F water, so 160F is what I use. I can also understand the lower temp so the orange peel doesn’t leave a weird/bitter taste too. Glad you enjoyed it!

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Apparently I forgot to log this so I am back to 99 teas but still under 100. Yay! This is a smooth tea with a dash of malt and some baked bread notes. It’s a little bit brisk but not overly so. Alright, but nothing special.

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