Arunachal Handmade Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Cherry, Chili, Chocolate, Citrus, Cocoa, Dry Leaves, Drying, Floral, Flowers, Hot Hay, Peach, Rose, Smooth, Soft, Tangy, Vanilla, Wheat, Astringent, Hazelnut, Herbaceous, Juicy, Spicy, Tannin, Woody
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
195 °F / 90 °C 0 min, 30 sec 3 g 4 oz / 113 ml

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3 Tasting Notes View all

  • “Derk well, actually I forgot about this tea and requesting getting a sample! Thank you that you saved a bit for me, worth two sessions! This note is about gongfu steeping — 3g/125ml/90°C. Steepings...” Read full tasting note
    82
  • “Finished this off as western-steeped work brews. Rather astringent-tannic in the mouth and body this way, not soft as when prepared with higher leaf:water and lower temp, but with deeper flavor...” Read full tasting note
    72

From Ketlee

Another day, another new Arunachal tea! This seems to have become our motto these days! This comes from Autumn 2021 season and we got it along with the Purple Leaf Oolong and Arunachal Golden Bud Black Tea. This is the first batch which is closer to the processing style Indian Black Teas are famous for, low oxidation to preserve the delicate flavours the beautiful tea plants have to offer.

The extraordinarily beautiful leaves of this batch have a floral and chocolaty aroma to them. When placed on a heated ware, it gives a dominantly milk chocolate and vanilla wafer aroma. The first steep has notes of milk chocolate, vanilla cake and a hint of flowers to it. The leaves after first steep have a divine aroma, with notes of ripe banana and pears with a herbal and floral undertone. This translates well into the second brew, which has notes of rose and milk chocolate. The third brew is more complex on the herbal and floral part, with the floral part resembling chrysanthemum, lavender and marigold. There is still a faint hint of white chocolate, which lingers till the last brew ultimately resulting in a caramel like final brew, when you push the tea to longer steeps. All this description is based on our gong fu tasting, and it is a completely different tea, albeit with the same notes but a stark difference in intensity when brewed western style. Also, we end up saying this for almost every Arunachal tea but trust us on it, this too is one of the most interesting finds from the region and we hope you explore it to the fullest!

Appearance : Light Orange

Taste : Milk chocolate, vanilla cake, vanilla wafer, marigold, chrysanthemum, lavender, caramel

Steeping Time : 3.5 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep

Leaf to water ratio : 0.7 gram per 100ml for western style, 3.4 grams per 100ml for gongfu style

Recommended Steeping Temperature : 90°C

Recommended Steeping Method : Works great both ways

About Ketlee View company

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3 Tasting Notes

82
1858 tasting notes

Derk well, actually I forgot about this tea and requesting getting a sample! Thank you that you saved a bit for me, worth two sessions!

This note is about gongfu steeping — 3g/125ml/90°C. Steepings as vendor suggests — 25 seconds and 5 seconds increments.
Preheated gaiwan and leaves in. No rinse. Vanilla wafers indeed are here, a little of the chocolate as well, some rose floral notes.

1st steep
Aroma of wet leaves leave me impressed with notes of vanilla wafers, citrusy notes, some florals (again the rose), some hay and meadow notes. Flavours are somehow sweet-floral, citrusy (a bit pomelo-like), meadow and hay. Expected stronger notes though, considering quite long first steep. Wafers are in flavour as a backbone for the other notes. They’re noticeable if you keep the tea in the mouth for a little while and on the tip of tongue only.

2nd steep
Requested flavour profile (yes, the wafers) is more distinctive in this steep, along with stronger meadow/floral notes. It’s quite distinctly rose-y for me, but without the peppery note. Also the vanilla filling of wafers moved towards (milk) chocolate a little bit. Long mouthfeel with some creeping astringency. End of the cup was pleasantly sweet.

3rd steep
Nice and sweet steep. Somewhere between chocolate filled wafers and meadow scent in hot summer day. As it cools down, it’s more of the florals here and some chrysanthemum flowers are here.

4th steep
It goeds into floral spectrum → noticed chrysanthemum and rose, with long mouthfeel, thick feeling and little astringency.

5th steep
Chrysanthemum notes with astringency, sadly nothing much else. Also, weirdly short mouthfeel and watery feeling compared to previous steep.

6th steep
I am afraid this tea is finished as it is just plain and astringent somehow.

Derk definitely this tea is very interesting, but sadly the unique and interesting flavours doesn’t last long. I am happy that I could try it though and who knows, once I get some tea from this area that would last longer. The remaining amount I will keep for western steeping.

Preparation
195 °F / 90 °C 3 g 4 OZ / 125 ML

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72
1553 tasting notes

Finished this off as western-steeped work brews. Rather astringent-tannic in the mouth and body this way, not soft as when prepared with higher leaf:water and lower temp, but with deeper flavor and still a very pleasant aroma. A mix of hazelnut and cocoa wafers (like those Loacker Quadratini or maybe their drier, larger ones), a big peachy midtone, chili leaf and hot hay. I feel this tea’s strength in my muscles, gets them revving. Interesting juxtaposition to the aromas and tastes. I’d consider purchasing this one again.

A little bit will be coming your way, Martin.

Flavors: Astringent, Chili, Cocoa, Hazelnut, Herbaceous, Hot Hay, Juicy, Peach, Spicy, Tannin, Woody

Martin Bednář

Thanks in advance. Sounds interesting, though I will try to find the way to tame astringency :)

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