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“124/365 A sample from LP’s Regional Group Buy, which (like most things…) has been in my cupboard for a while. I’ve tried a couple of similar style teas before, but not from Nepal as far as I can...” Read full tasting note
“Hooray! The regional group buy I bought from LP on Black Friday is here, and I’m cracking into it today before I have to head off to DAVIDsTEA for work… I’m starting with the black Nepalese tea...” Read full tasting note
“From the Regional Group Buy. First brewed in a ceramic infuser mug, then in a glass tumbler with the same infuser. Himalayan Golden Black looks somewhat like black Bi Luo Chun: small, downy,...” Read full tasting note
“Very sweet. Very excellent.” Read full tasting note
Amoda Tea Monthly Box – May 2015
This award-winning tea is incredible and unique! Its distinct flavour begins with the soil this tea bush is grown in. In Sandakphu, the soil is golden red and absorbs up the monsoon rains. A mild and silky smooth black tea with flavours of stone fruits and honey.There’s an interesting balance here that is reminiscent of both a Chinese Yunnan and a fine Indian Darjeeling. A Must Try!
Ingredients: Nepalese black tea
Steep It
1 tsp per 8 oz cup
90°C/195°F
3-4 minutes
From Nepali Tea Traders:
After a short summer season in Nepal, the Himalayan monsoon approaches the foothills with a magnanimous rush. The golden red soil of Sandakphu drinks in this moisture, producing a rare artisan tea that reflects all of nature’s goodness. After plucking, the leaves are 25 percent withered, then rolled in mechanical rollers. The tea is then placed in a shaping machine and further dried, producing uniformly curled leaves. The liquor is a distinctive rich golden color, with a cup that is mild yet flavorful, with a lovely balance of stone fruit and honey.
http://www.nepaliteatraders.com/collections/black-tea/products/himalayan-golden-black-tea-rich-mellow
http://amodatea.com/collections/black/products/himalayan-golden
Company description not available.
I’m not doing a very good job at taking notes on this one. My first cup was very dark and a touch bitter but this was easily smoothed out with the addition of some cream. My second cup I steeped at a lower temperature (195°) for a longer period of time (7 min). It didn’t get quite as dark as the first cup but it still smells nice and strong.
The leaves are tiny corkscrews, some black and some a fuzzy gold.
