Chabessey Hand-Rolled Nepal Black

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Almond, Dandelion, Floral, Grass, Herbs, Malt, Mineral, Nutmeg, Rose, Straw
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 3 g 8 oz / 236 ml

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1 Tasting Note View all

  • “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...” Read full tasting note
    80

From Tealyra

A lovely dark cup similar to a Darjeeling with complex and full bodied flavors. Our Orthodox Nepal tea grew alongside the breath-taking mountainous regions of Nepal at an altitude ranging from 3,000 – 7,000 feet above the sea level, just imagine clear skies and the pure mountain air! This bold brew can be appreciated for its smooth sweet flavors; multiple steeps bring out different elements- whether it’s the first steep-bold, bitter, deep, or the second and third which bring out the floral sweetness of the leaves. Because the area leaves are grown have more or less the same geographical and growing conditions as Darjeeling, they are quite similar. This is excellent on it’s own, but we think this would also make an excellent milk tea!

About Tealyra View company

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1 Tasting Note

80
337 tasting notes

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

Preparation
205 °F / 96 °C 5 min, 0 sec 3 g 8 OZ / 236 ML

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