It’s taken me awhile, but I’m finally beginning to get into some of the black teas produced in Nepal. This was my latest sipdown, and I found it to be very unique and enjoyable. For once, I was not overly tempted to compare a Nepalese tea to a Darjeeling.
I prepared this tea in the Western style. I steeped 3-4 grams of loose tea leaves in approximately 8 ounces of 194 F water for 5 minutes. I did not attempt any additional infusions.
Prior to infusion, the dry tea leaves emitted mild aromas of citrus, straw, flowers, and Muscatel. After infusion, I detected robust aromas of dandelion, marigold, rose, chrysanthemum, malt, straw, mandarin orange, Muscatel, and lemon zest underscored by a subtle smokiness. In the mouth, I picked up strong notes of chrysanthemum, dandelion, marigold, rose, lemon zest, mandarin orange, and Muscatel which quickly softened to reveal notes of malt, grass, straw, smoke, almond, sweet corn, pine, and wintergreen. The finish sported a unique mix of flowers, citrus, straw, sweet corn, and cooling wintergreen.
This was such a quirky tea, and may I add that the leaves were beautiful. This was definitely a quality picking. I wasn’t expecting this tea to be so robustly aromatic and flavorful, but I ended up enjoying it. I would not want to have it on a regular basis, but I would likely spring for it again if given the opportunity.
Flavors: Almond, Corn Husk, Dandelion, Floral, Grass, Herbaceous, Lemon Zest, Malt, Muscatel, Orange, Pine, Rose, Smoke, Straw