Another day, another great smaple from NEpali tea. I used a generous helping of leaves in my cast iron tea pot, and used near-boiling water to steep the tea for 15 seconds. The result is interesting, falling somewhere between Darjeelings, Yunnan blacks, and Assams. It has hints of fruity notes like muted Darjeelings, yet it has a bit of Yunnan maltiness (is that even a word?), but not the yunnan texture. It’s actually a bit smoother than an Assam, but the point here is that this tea is similar to many teas, yet has a distinct flavor to make it stand out. Anyway, the smoothness is not quite silky, but still very pleasant, and the aftertaste is a very interesting ligerning smoothness that begins to tingle after a while. I can’t wait to see how it develops.
Well, real life came bursting through my door, and my free time evaporated rather quickly. I didn’t have time to drink more of this tea, and I’m rther disappointed. Hopefully I’ll havce several uninterrupted hours for my next tasting session.
Preparation
People who liked this
Comments
I hope you try each in a gaiwan also. I’d like to know what you think. I only have tasted these teas with a tasting set in a group of 8 so I can’t remember every one (2 stand out though).
I don’t personally own a gaiwan, but the person I’m sharing tea stuff with might have onw. I’ll take a look before I start today’s tea.
I hope you try each in a gaiwan also. I’d like to know what you think. I only have tasted these teas with a tasting set in a group of 8 so I can’t remember every one (2 stand out though).
I don’t personally own a gaiwan, but the person I’m sharing tea stuff with might have onw. I’ll take a look before I start today’s tea.