Tea Studio Nilgiri Coonoor

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Astringent, Bitter, Grain, Roasted, Roasted Barley, Spearmint, Spicy, Toffee
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 oz / 100 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

3 Own it Own it

2 Tasting Notes View all

  • “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...” Read full tasting note
  • “This is a simple but tasty black tea with a weakish aroma. I picked it up at the Toronto Tea Festival earlier this year. It has a good balanced astringency and bitterness. As for the taste, I get...” Read full tasting note
    78

From Camellia Sinensis

Celebrating their 20th year Camellia Sinensis have created the Tea Studio with an international group of partners, an experimental tea factory in Nilgiri India focussed on the artisanal creation of new teas.

Here is one of the finest offerings from the project, the Nilgiri Coonoor, available in limited quantities in our Anniversary Box.

This tea with beautiful large leaves offers a classic taste, malty and sweet. The liquor is vibrant and structured, typical of India’s generous black teas. Sweet potato and pepper nuances open into a clean, finely floral finish.

The lots will be numbered following every new arrival.

About Camellia Sinensis View company

Company description not available.

2 Tasting Notes

8447 tasting notes

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!

Login or sign up to leave a comment.

78
355 tasting notes

This is a simple but tasty black tea with a weakish aroma. I picked it up at the Toronto Tea Festival earlier this year. It has a good balanced astringency and bitterness. As for the taste, I get notes of toffee, roasted grains and a minty/cooling finish. The aftertaste is quite expansive and spicy.

After the session, I noticed the leaves still have a slight green hue to them. This is not a fully oxidized black tea, which is interesting to see.

Flavors: Astringent, Bitter, Grain, Roasted, Roasted Barley, Spearmint, Spicy, Toffee

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.