I’m really getting into some of these Nepalese black teas. This was both my latest acquisition and latest conquest. I found it to be a basic, yet respectable black tea very much akin to a traditional first flush Darjeeling.
I prepared this tea in the Western style. I steeped approximately 3-4 grams of loose leaf material in about 8 ounces of 194 F water for 5 minutes. No additional infusions were attempted.
First things first, let me just say that What-Cha has a well-deserved reputation for sourcing quality leaves, but I was initially let down when I opened my pouch of this tea. It appeared to be nothing but broken leaves. I figured I shouldn’t just judge the tea by my perception of the leaf quality, however, so in I dove. Prior to infusion, I picked up mild, inviting aromas of Muscatel, grass, hay, and herbs underscored by a hint of citrus. After infusion, the citrus scent grew stronger and I began to pick up on aromas of malt and almond. In the mouth, the tea offered up notes of malt, grass, hay, straw, almond, toast, Muscatel, lemon zest, and pungent herbs. The finish was malty, nutty, and slightly grassy with herb, Muscatel, and citrus undertones.
It may have been due to my remaining somewhat congested from the most recent sinus infection, but I found this to be a very basic tea. It was pleasant and approachable, but it was also somewhat simplistic and lacking in depth. I could see it making a good afternoon or evening tea, though people who like to really delve into the subtleties of the tea tasting and drinking experience (like me) will probably be expecting more.
Flavors: Almond, Grass, Hay, Herbs, Lemon Zest, Malt, Muscatel, Straw, Toast