The dried leaves are quite pretty with long twisted wires of brown grey
and almost a camel colour. They smell like a slightly lemony raisin. Imagine my surprise that when first brewed the tea tastes and smells of chips and vinegar. It has malt tones and potato tones. I also smell lemon, a hint of rosemary and a hint of that spicy tone of some yunnans. It doesn’t taste vinegary just to be clear. It brews to a nice orangey brown. It is smooth with little to no astringency with a hint of artichoke, and bitter floral tone.
After the first steep the tea retains its malt with hints of potato, but is much sweeter (indistinct but slight reference to honey). There are hints of cocoa. It is smoother, and feels tannic at the front of the mouth but buttery over the rest. The tea has fading bitter vegetative note and citrus notes.
By the 4th steep indistint sweet flavour dominates, others fade but there are still aspects of malt, honey, cocoa, and a slight floral note with a slightly fading buttery mouth feel.
It retains a honey flavour, with hint of cocoa into a 7th steep, though by the end of this series it tastes more like dilute honey water.
The spent leaves are large and entire and smell of malt and chocolate.
This tea requires longer steeping than my indian teas of usually 4-5 minutes.
Considering my first impression of this tea it was quite fitting that I began drinking this tea on Good Friday. It certainly has an interesting variety of flavours and the leaves hold value for their money as they hold up to many steepings. I’m not sure that this would be an everyday tea for me but I would like to try some other Nepalese teas.