I’ve been helping a coworker for the last few months who is in the process of getting her Tea Sommelier certification, as I’ve written about before. The last course she did involved studying different tea producing countries, and one of the weeks was themed around India. She had to learn to blind taste the differences between Nilgiri, Assam, and Darjeeling teas. Ultimately she ended up getting different examples of all three regions (in addition to the course provided teas) from Camellia Sinensis to practice with at home in her spare time.
She shared this one with me though before taking them home, mostly because I’d sampled the other teas she grabbed from CS before but I’d not experienced their Nilgiri black offering before. I found it pretty nice – very full bodied and brisk with a pleasant astringency that kind of hit me at the back of my front teeth. The taste is sort of a brassy, tannic malt with hints of candied citrus peel, oak wood, and buckwheat honey/grains.
It’s a very “full” feeling and well rounded cup, for sure!