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“The differences that one can find from one plant is astounding. Even the region of Ceylon, which is generally known for its black teas, has a variety of different types. Take a Ceylon green, a...” Read full tasting note
“booooorring. sipdown, sample from VariaTEA. For me this was an average every day boring sort of tea both ways that i tried it.” Read full tasting note
“I was drinking this one a couple days ago in the hopes we get a monsoon in this drought. Only a bit of rain for a while! The scent of the dry leaves is VERY unique — first, a hint of mint, then...” Read full tasting note
“Had a regular Western style mug of this one yesterday morning, just hot and straight. It’s really nice and makes for a very good mug of “classic” tasting black tea. Quite malty and coppery, with a...” Read full tasting note
Pure Ceylon Black tea (OP)
Loose leaf · From Ruhuna (a.k.a. Southern or Matara) region
We harvested our Wild Monsoon blend from the Southern province of Sri Lanka in the Ruhuna tea district. This tea grows in an area nourished by high humidity and monsoon season, and surrounded by diverse wildlife. The forests of Ruhuna are home to elephants, leopards, bears, wild boar, deer, giant flamingos, and of course, the finest teas. The area is teeming with life; it is never dull. Dark gold in colour, this tea is mild, malty, and fine, and delivers to your pallet a lively flavour that tastes like adventure.
Tasting notes
Aroma
Roasted nuts
Liquor
Dark gold
Taste
Mild, malty, fine
Health benefits of our Wild Monsoon tea
Wild Monsoon is the perfect alternative to coffee, providing a healthy dose of caffeine to get going. Wild Monsoon is rich in antioxidants that help reduce cholesterol and the risk of heart disease, and contain Polyphenols have been shown to reduce the risk of Breast and Ovarian Cancer in women and Prostate Cancer in men.
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The differences that one can find from one plant is astounding. Even the region of Ceylon, which is generally known for its black teas, has a variety of different types. Take a Ceylon green, a Japanese green, and a Chinese green and you will get many different flavor profiles! It’s amazing! So far in all of the Teakruthi samples I’ve tried I have discovered most to have astringency but this one doesn’t have a bit. There is a bit on the second, though I am also using a smaller steeping vestibule. A unique mix of woodsy and earthy notes. Some nutty notes here and there. Wet forest floor in the wet leaf aroma after steeping but the most amazing smell as soon as the water touched the leaves. (There needs to be a term for this) Instantly my nostrils were filled with wet warm jungle. Like I wasn’t standing in my kitchen anymore. What an amazing feeling that was.
I was drinking this one a couple days ago in the hopes we get a monsoon in this drought. Only a bit of rain for a while! The scent of the dry leaves is VERY unique — first, a hint of mint, then something like very dry drought hay, then spices like you might find in a pizza… basil! The dry leaves are huge and dusty looking. The aroma of the steeped basket of leaves is very much like tomato soup. Taking the first sips, it is almost like the flavor of Premium Taiwanese Assam, like sweet caramelized strawberries (now that I think of it, the leaves have a similar appearance as well). BUT then mysteriously, the tea completely changes and it tastes very much like basil. I would have guessed there was actual basil, but there is nothing in this medium bodied plain black tea. This is like the everlasting gobstopper of teas, but with the dessert first. Sadly, I probably overdid it on the second steep and it tasted more like a traditional astringent black tea. Boiling is not the way to go with this one. I wouldn’t steep the second steep like that again, but I REALLY enjoyed that first steep.
Steep #1 // 2 teaspoons for full mug // 29 minutes after boiling // 2 minute steep
Steep #2 // 2 minutes after boiling // 3 minute steep
2020 Sipdowns: 50 English Tea Store – Lime Gelato ( Love hitting 50 sipdowns almost in the middle of the year, when my goal is 100 for the year!)
Had a regular Western style mug of this one yesterday morning, just hot and straight. It’s really nice and makes for a very good mug of “classic” tasting black tea. Quite malty and coppery, with a nutty note that strongly reminds me of walnuts. Light, pleasant astringency on the back of the teeth. Would be good with honey, but I appreciate it a lot for what it is on its own!
Sipdown (269)
This tea has always been a decent cup but nothing beyond that. It is just sort of a solid option but a boring one. So while each cup I had was enjoyable enough, I am also perfectly content saying good bye. Thank you teakruthi for the chance to try it!
There actually is a term for when the leaves start to unfurl in warm water — it’s called the “agony of the leaves.” I just recently learned that one and it stuck since it was so unique, heh.
I thought about using that term but it, from my understanding, is more about the tea unfurling but I don’t think that covers the aroma. The smell when the hot water first hits the leaves even before they begin to unfurl and it generally doesn’t seem to last long. If there was a way to study that it would make for a very interesting study!