Organic Ponmudi

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Black Tea
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Edit tea info Last updated by Tina S.
Average preparation
205 °F / 96 °C 2 min, 0 sec

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From The Tea Haus

A versatile Nilgiri tea with tasting possibilities from mild and smooth to strong and bright. This tea has a nutmeg finish

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4 Tasting Notes

1655 tasting notes

I GOT MY MALTY BACK!!!!!!!!!! This is SO big for me. I’ve missed it so soooooo very much. Oh maltiness, I could kiss you! a thousand muahs!!!!
I don’t know if this is permanent. and I am back to needing it with a dash of agave.
Nevermind that. Today is a gift from the tasting gods. sighs
This reminds me of an Assam, only a little milder and less naturally sweet. I’m not at the top of the game here, obviously… since Assam is on the farthest North Eastern corner of India, and Ponmudi is on the opposite, South West coast! Uhhh yah. There was a time when I could recognize the difference…
Bah! I’ll get there. If this is any indication that is :P
Thank you so much to the lovely Tina for hooking me up with this blend!!! tea love!!

Tina S.

Hurray!! I can’t wait to try my own bag! And double hurray that you can enjoy it! :D


Hehe thanks Tina!! :P


It won’t let me edit for some reason so I’ll post this as a comment…
I’m on my second steep now, and it’s quite different. I’m getting alot more astringency, a little bit of malty, and a sort of clay-like drying sensation and taste. This is all overshadowed and strong in the finish with a fresh sort of taste, kindof balancing out the astringency. Maybe that’s because black’s aren’t meant for multiple steeps? Hmmm. Perhaps I should have let it sit in the pot an extra minute.


I’ve been talking to a lot of tea specialists/importers/farmers and they are all rather mystified at the diminishing ‘malt’ that is normally so common in Assamic teas, most have suggested a weather factor, but it would make sense that the Himilayas could be bending the conditions a bit and that the east would draw the normal breath from the west…I’m glad your able to enjoy it as it is sorely missed


Could be the weather, or that maybe some of the maltier higher end teas are purchased in other countries, making them less available here. Higher end Assam teas are also getting harder to come by…ie limited production=less availability & higher prices.


Scott – I also would agree that higher ‘end’ Assam teas are becoming harder to come by, but I’m also dealing with direct farmers and Assam importers who have a broad range of teas/prices and even cupping them across the board, with craft and grade, the ‘malt’ notes are sadly absent. Prices are going up as more and more regions are demanding better wages and living conditions and while I know this might seem a lot to people who are not used to paying much for tea from certain regions, I’d say its about time that people are paid for what they are worth…so if tea prices rise, hopefully so will an appreciation and an awareness of how much work goes into the process…


I agree, if paying a little more for my cuppas brings up the quality of life in foreign countries, it’s very worth it!!
though it is a shame that malty teas are harder to find now :(

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442 tasting notes

I needed a kick in the butt to get moving this morning, so I decided to dive into this one. And since I wasn’t in the mood for a straight black, I added some of the Chai Spice I have from the Tea Haus. It made for a very malty chai, even with a spoonful of sugar and milk. It was actually too dry for me, so I had to add more sugar to bring it to where I could drink it. The more I have the Ponmudi the more I decide that as lovely as it is, it isn’t my preferred black.

195 °F / 90 °C 2 min, 0 sec

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