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
205 °F / 96 °C 0 min, 15 sec
Bonnie

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).

Joshua Smith

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.

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Bonnie

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).

Joshua Smith

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.

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I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

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Fairfax, VA

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