I finished the last of a 50 gram pouch of this tea a couple days ago, but unfortunately failed to take detailed notes. For this review, I worked from a combination of memory and the few rough notes I took. Overall, I found this to be a solid, appealing black tea.
I tried preparing this tea a couple different ways. For the most part, I stuck with a single 5 minute infusion of approximately 3 grams of loose leaf material in 8 ounces of 205 F water. At one point, I also tried a three step infusion process in which I steeped 3 grams of loose leaf material in 8 ounces of 205 F water for 2, 3, and then 5 minutes. Of these two preparations, I preferred the single extended infusion.
I noted that the dry tea leaves emitted mildly grassy, floral aromas prior to infusion. With the extended infusion, the tea liquor emitted aromas of herbs, grass, hay, grapes, flowers, and malt. In the mouth, I picked up notes of lemon balm, hay, grass, malt, almond, nutmeg, rose, chrysanthemum, dandelion, and grapes. There was also a touch of minerality. Unlike many Darjeelings, the grape note didn’t recall Muscat grapes. It reminded me more of table grapes. The multi-step infusion yielded a liquor that was grassy and mildly bitter on the first infusion, though the second infusion was somewhat fruitier, maltier, and more floral. The final infusion was dominated by grass, hay, and mineral notes.
This was a mild, accessible tea that was somewhat reminiscent of a Darjeeling. I rather enjoyed its pleasant mix of fruity and floral flavors, though I did find it a little too restrained compared to some other teas from this region. Still, I think fans of Nepalese teas would enjoy this one. I also think that anyone just looking for a mild, pleasant tea could do far worse than giving this one a shot.
Flavors: Almond, Dandelion, Floral, Grass, Herbs, Malt, Mineral, Nutmeg, Rose, Straw