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“Maybe it’s because it’s a First Flush. Maybe it’s because of the crisp floral notes. Perhaps it’s because of the astringency. Or maybe Everest First Flush Black Tea from Nepali Tea Traders...” Read full tasting note
“Very light for a black tea; it looks like a green. Taste is mostly malty with some grassy and citrusy flavor as well. Makes me think of a first flush Darjeeling. Leaves are small with lots of...” Read full tasting note
“I have a strong affinity for teas from Nepal, some of the most overlooked teas in the world come out of this region. Several of the very best green teas I have had have come from Nepal. This is a...” Read full tasting note
“Very clean, buttery and naturally sweet. This tastes more like a green tea than a black tea and has a nice, clear broth. Absolutely no bitterness or astringency and sips very smoothly. This tea...” Read full tasting note
Our Everest First Flush tea is hand-picked in April from the tender buds of the tea plants that emerge after several months of dormancy as the days turned crisp, sunny, and bright. This unique, artisan tea is a vibrant expression of the fresh Himalayan spring. Its beautiful, long leaves reflect the subtleties of the season. Upon delivery of the freshly picked leaves to the Sandakphu factory, it is processed initially by hand by gently rolling the leaves, then allowed to wither overnight. The following day, the leaves are mechanically rolled to achieve natural oxidation while preserving the fresh, spring green color. The liquor is pale and pure. The tea’s gentle, aromatic profile features floral and lilac notes. The first sip reveals a smooth, sweet tea, with refreshing spring astringency. This tea finishes with crisp vegetal notes and hints of roasted corn. Like Nepal’s famed peak, this is the pinnacle of our first flush teas.
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Maybe it’s because it’s a First Flush. Maybe it’s because of the crisp floral notes. Perhaps it’s because of the astringency. Or maybe Everest First Flush Black Tea from Nepali Tea Traders reminds me of a Darjeeling because of the look and feel.
Full review
http://sororiteasisters.com/2016/07/30/everest-first-flush-black-tea-nepali-tea-traders/
Very light for a black tea; it looks like a green. Taste is mostly malty with some grassy and citrusy flavor as well. Makes me think of a first flush Darjeeling.
Leaves are small with lots of leaf fragments. Maybe not the best candidate for gaiwan brewing. As I resteep it seems to be getting more bitter over time, possibly due to the state of the leaves.
Flavors: Malt
I have a strong affinity for teas from Nepal, some of the most overlooked teas in the world come out of this region. Several of the very best green teas I have had have come from Nepal. This is a very lightly oxidized Darjeeling-style tea. It has many of the excellent flavors found in its more expensive counterparts, but overall it is not quite as complex. Still a delicious tea I would buy again.
Flavors: Citrus, Floral, Fruity, Herbaceous, Muscatel
Very clean, buttery and naturally sweet. This tastes more like a green tea than a black tea and has a nice, clear broth. Absolutely no bitterness or astringency and sips very smoothly. This tea seems like a great beginner point for unflavored teas, but nothing jumps out at me.
Flavors: Sweet, Warm Grass
It’s not unusual for Kiwis to have an affinity with Everest. First of all, Sir Ed is a National hero. No child of New Zealand grows up without learning of Sir Ed, Tensing and their Everest exploits. Second, it’s almost a rite-of-passage for young Kiwis to leave University and head to the Himalaya, where Everest is king.
This particular black tea is grown at the Everest Tea Estate, located in Nepal’s central Himalaya region, at a mere 5,000 feet. Every year, the first flush Darjeelings open the season, followed by the spring harvests in Nepal. I suspect the harvest comes a few weeks after the Darjeelings due to the harsher climate, yet the two regions are barely a few days walk apart. You could pass from one country to another without noticing it – unless you pay attention to the signs.
This tea’s leaf is wholly intact; a sign of careful hand-plucking and gentle handling during manufacture. Everest shows some tip, which adds crispness to its delicate and fruity flavour. Being such a small leaf tea in volume, it requires either measure by weight or a generous scoop. If steeped short it can easily be re-infused for a second steeping that is almost the equal of the first, or it will steep nicely for a long first infusion. However you choose to prepare it, Everest will delight the eye and impress you with its character. A bit like experiencing the mountain itself, really.
Flavors: Floral, Freshly Cut Grass, Fruity, Herbaceous
