Himalayan Spring Chinary Black

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Autumn Leaf Pile, Decayed wood, Forest Floor, Grass, Heavy, Muscatel, Mushrooms, Peat Moss, Wood
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Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Brigdh
Average preparation
180 °F / 82 °C 4 min, 0 sec

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1 Tasting Note View all

  • “The dry leaves are large and very recognizable as distinct leaves, still dark green in color. They smell of a rich forest, with notes of wood, mushroom, and earth. The steeped tea itself is...” Read full tasting note
    75

From Teabox

Being a chinary bush tea, it is characteristically brisk and lush with fresh green notes of the spring season. It’s not an easy tea for beginners since the flavors grow on you. But it’s worth the commitment. The liquor is brisk, slightly astringent, and full of aromatic green attributes. Notes of herbs, similar to wild basil, dominate the cup, lending a definite bite to the liquor. Undertones of white flower, wood spice, and bark, are also noticeable. Goes well with an avocado toast, grains, sprouts, and spanish omelette.

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1 Tasting Note

75
30 tasting notes

The dry leaves are large and very recognizable as distinct leaves, still dark green in color. They smell of a rich forest, with notes of wood, mushroom, and earth. The steeped tea itself is brownish-gold in color and still carries the mushroomy, woody scent. The taste is surprisingly grassy, given the depth and darkness of the aroma and color, with just a hint of that deep woodiness. There is a bit of astringency in the aftertaste. It’s a tea that really makes me think of autumn, despite being a first flush.

Overall, it’s a very excellent example of a strong, traditional Darjeeling. Unfortunately I personally prefer teas with a lighter taste, but I imagine this could be the favorite of someone other than me.

Flavors: Autumn Leaf Pile, Decayed wood, Forest Floor, Grass, Heavy, Muscatel, Mushrooms, Peat Moss, Wood

Preparation
180 °F / 82 °C 4 min, 0 sec

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