Nepali Tea TradersEdit Company
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Recent Tasting Notes
Way old backlog.
This was a solid white silver needle-esque white tea that is incredibly floral and herby. If I brewed it longer or with more leaves, this had a sweet potatoe malt against its overall wheat and hay like dryness. Its dryness is what threw me a curve ball especially if it got astringent, but if I brewed with a bit more delicately with 2-3 grams of leaves, it was a good balance with the dryer qualities with a hint of the softer profiles popping out. There was some melon notes here in there, but melon is one of those weird ass notes to start with anyway.
My criticism is that this tea was dryer and herby than the usual white. I am so glad to have tried it, but I think I’ll stick to Kenya and Fujian until I have another Himalayan or Nepali tea that wows me-which I know will probably happen. This is also more for a tea snob who knows what they are looking for, or for someone expanding their palette.
From the Regional Group Buy. I brewed it with cooled hot water from work (just feeling it, no temperature gauge), loose leaf tea bag, and a coffee mug.
A nice grassy light green tea. Very smooth and not bitter at all.
Flavors: Cut grass, Grass, Straw
From the Regional Buy!
Drank this one Western because I’m not typically a fan of Gong Fu brewing greens; generally don’t like ‘em so why would I want an extended session with one? This one wasn’t horrible though! I found it leaned a lot more towards what I’d associate with a Chinese green rather than a Japanese one: strong notes of green beans and peas, and then a finish that was a little smoky and nutty. Mostly green beans though.
From the Regional Group Buy.
Tried this with Western brewing first and failed – I under-leafed despite following the directions. I had a better time with a gongfu session, using a ceramic gaiwan. Steeping times: 10 seconds, 15, 20, 30, 45; 1 minute, 2, etc.
The dry leaf smells lightly vegetal and hay-like. The wet leaf aroma is stronger, smelling vegetal and buttery, with notes of soybean and edamame. The liquor is clear and very pale, barely green. Having a medium body, it feels bright and clean. The taste didn’t undergo any evolution throughout the session. The flavors were consistent: beans, edamame and buttery asparagus. Texture is slightly thick. The sweet, vegetal aftertaste lingers for minutes.
Emerald Spring reminds me of Mao Feng. Good quality. I enjoyed this, but I wouldn’t go out of my way to purchase more. It tastes nice though it didn’t wow me.
Drank this one as an iced tea, with a 1/2 pump of agave because I was sharing it with a coworker and I was a little worried they wouldn’t like it if it wasn’t sweetened at least a little bit…
This was pretty good as an iced tea, but of everything I drank that day I have to say that it was my least favourite thing. It had a clear honeyed taste to it and some mild hay notes but the most interesting this was the cool, bordering of cucumber like undertones to the sip. Like a sweeter cucumber, I guess?
Not bad – but not something to revisit either.
Drank this one with breakfast yesterday before I’d left my mom’s house. I guess in a way this one sort of closes out the teas I drank this holiday season?
It was nice enough; I drank it Western style because that was more convenient since I was in the process of packing up everything I’d brought with for the weekend. I got lots of this from the group buy so it’ll be easy to go back and revisit it Gong Fu when I have time.
This is my first white tea from Nepal, I do believe, and it was interesting because I didn’t notice a lot of flavour qualities that make it distinct from other whites I’ve tried. It had that straw/hay quality whites often do, and a honeysuckle like sweetness even if I think it was a little less delicately sweet than Chinese white’s tend to come off as. You know, more of an abrupt flavour than a nuanced one that weaves through the sip. I also thought there was a great cucumber flesh like vegetal quality to this which was light, crisp, and refreshing but also very soft and in the background. Perhaps a little malty, but also kind of creamy? Like a cross between malt and fresh cream.
I’m very fascinated by this one, and look forward to trying it again.
Hooray! The regional group buy I bought from LP on Black Friday is here, and I’m cracking into it today before I have to head off to DAVIDsTEA for work…
I’m starting with the black Nepalese tea because that’s the one I was most excited about; I have a particular fascination for Nepalese teas more than any other region/country so these were the teas I was most eager to get my hands on. I just love everything I know about the country; and the idea that the terroir is so similar to India’s really intrigues me as well because I do enjoy Indian black tea a lot.
I’ve even been off and on planning with a farm down in Nepal to come and work for them for a couple weeks during harvesting season – the only thing stopping that from happening, at this point, is just the money/travel costs. Someday, though!
I’m really enjoying this one though; the flavour is sort of medium bodied on the cusp of a full bodied flavour with a nice briskness to it. It finishes very cleanly, as well, with a honey sweetness. As far as body flavour goes, I definitely feel like the primary notes coming through are malt and raisin, with maybe a bit of a rye bread sort of mild undertone. There’s also something very autumnal about it; sort of the autumn leaf pile sort of flavour. As it cools down some of that fruity flavour described by the company comes though, but I’d argue more of a red fruit note than a stonefruit.
It’s nice! Very smooth, and clean. That keeps in line with the other Nepali black teas I’ve tried; all have had very clean profiles and medium(ish) bodied flavours. I’ve yet to try a Nepali green/white from what I can remember, so I’m really curious for those experiences next! I think I’m going to have a lot of fun with this group buy…
Got 3 grams of this in a stash buy and had it with rhinkle to finish up lunch today.
Used all 3 grams and a lot less water in the gaiwan than I normally would, of course. This brews up a nice reddish amber with a deep roasted scent. Did a good few steeps and got a consistent, roasty flavor, with hints of floral. This one didn’t stand out to me very much, but it was enjoyable and rhinkle really liked it.
Flavors: Floral, Roasted
Another that I got from Haveteawilltravel.
Dry leaves smell roasted with a hint of sweetness, carries over into liquor, which is a nice deep red.
Sweet, roasty. Deep earthy sweet scent clings to cup. First sip of the second steep has a bit of bitterness, followed by nuttiness, like eating a walnut. The next couple of steeps come with a pretty stone-fruity aftertaste that lingers for a good while.
This was pretty good, and as far as I can tell, Nepali no longer has this on their site, so I’m glad we were able to try it!
Flavors: Roasted, Stonefruits, Sweet, Walnut
Well, the wet leaf of this tea smells vile, but that’s really not unique. In fact, I think I’ve had another tea from this very company whose wet leaf smelled like rotten hot dogs.
FORTUNATELY, the brew neither smells nor tastes like rotten hot dogs. The brew smells sweet, like gentle spring flowers. Peonies? I have no idea if peonies bloom in the spring, but just go with it. Don’t shatter my bubble. Maybe some honey in there, but mostly the flowers.
I don’t have a lot of experience with whites, so I don’t know what I am supposed to expect. The brew is sweet and floral. I’m not really familiar with the individual scents of flowers, but I’m feeling pink ones. Shall we stick with peonies? There’s also a little funk, which reminds me of a green tea. Perhaps some sweet snap peas?
I think this might be a tea best enjoyed in the spring.
Haveteawilltravel threw this in with the other stuff I bought from their stash. Used all 3g of this. The rolled leaves are varying shades of brown and have a sweet but somewhat roasted aroma. I fill the 100 ml gaiwan about halfway up with water for a quick rinse, and then refill it the same amount for the first steep.
The leaves expand pretty quickly. They are brown, mostly whole and have a very roasted smell. The liquor is a nice amber color. This is a fairly oxidized oolong, but it has a nice mellowness that I can enjoy.
We open up some castella-style dorayaki to eat as we drink. The taste of the tea reveals some faint sweet and bitter notes as we drink. All-in-all, it doesn’t blow us away, but we’re glad we got to give it a try!
This steeped out so light that I wasn’t sure there was going to be any flavor to the brew—a light yellowish green. Though the flavor itself is light and refreshing, it’s stronger than the color would lead me to believe.
It’s hard to pin this one down. It tastes green and yellow at the same time—partially dried grass and hay? The easiest flavor to pick out is the buttery bean flavor that I associate with gyokuro, but it’s not as intense a flavor.
This is a very good tea, but I would say that there are better out there.
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.
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?
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.
90+ rating :)
Full review over at Sororitea Sisters
direct link to review:
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.