Himalayan Imperial Black

Tea type
Black Tea
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Edit tea info Last updated by tea-sipper
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  • “The last to review from the samples from Octavia.  THANKS SO MUCH! No steepster ratings yet for this one.   A hint of scarlet to these big black leaves from Jun Chiyabari.  The aroma of the dry...” Read full tasting note
    93

From Octavia Tea

This award-winning tea comes from Jun Chiyabari—a small, exclusive garden in the lush, Himalayan foothills of Nepal. Owned by two brothers, this garden is famous not only for its world-class, boutique teas, but also for its generosity and commitment to the surrounding community. Savor this tea’s incredibly smooth, rich flavor with notes of roasted peanut and accents of orange blossom honey and caramel.

Located only 50 miles from the legendary, tea-producing region of Darjeeling, the Jun Chiyabari Tea Garden (literal translation – ‘full moonlit tea garden’) has gained worldwide prestige in just the 10 years since it was founded.

Jun Chiyabari’s pure mountain water and incredibly high elevations (around 6000 feet) create elegant flavors and extraordinarily complex aromatics in the leaf. The clouds and mist hugging the steep terrain encourages the tea plants to produce extra chlorophyll and nutrients in the effort to photosynthesize and grow.

This tea won a 2nd place award in the Black Tea category at the 2013 North American Tea Championships.

Origin: Jun Chiyabari Tea Garden – Hile, Nepal
NET WT (per tin): 1.2 oz (34 g)

About Octavia Tea View company

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1 Tasting Note

93
3098 tasting notes

The last to review from the samples from Octavia.  THANKS SO MUCH! No steepster ratings yet for this one.   A hint of scarlet to these big black leaves from Jun Chiyabari.  The aroma of the dry leaves is rich, malty, sweet, roasted.  The flavor is more for cold weather to my tastes, rather than this scorcher of a day.  But it’s still very tasty.  I feel I’ve had this sort of flavor profile before with only a couple teas (probably a tea or two from Teavivre?) , though it’s tough to describe it’s very distinct in my memory for this type of tea.  The flavor becomes even more lip smackingly thicker in the second cup.  It’s perfect brewed this way on the second steep.  It’s malty, sweet, possibly like roasted squash, very roasted flavor anyway, and I’m not sure the leaf is roasted at all.  Like caramel corn or something.   It’s a very satisfying cup – thick and syrupy mouthfeel with lingering starchiness.  I definitely recommend this if you’re looking for any roasty sweet black teas.
Steep #1  // 2 teaspoons for full mug // 21 minutes after boiling  // 2 minute steep
Steep #2  // 2 minutes after boiling //  3 minute steep

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