Nilgiri Highland Gold

Tea type
Black Tea
Not available
Astringent, Bitter, Caramel, Cardamom, Cherry, Eucalyptus, Flowers, Forest Floor, Honey, Lavender, Malt, Peach, Peony, Plant Stems, Raisins, Red Currant, Rose, Saffron, Spring Water, Sweet, Viscous, Wet Wood, Wheat, Wintergreen, Butter, Creamy, Floral, Fruity, Rainforest, Wood, Woody
Sold in
Loose Leaf
Not available
Not available
Edit tea info Last updated by derk
Average preparation
185 °F / 85 °C 0 min, 30 sec 4 g 5 oz / 150 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “This has to be one of the most unique teas that’s graced my tongue, and not necessarily in a challenging or quirky way. It’s beautiful. Previous note was for gongfu,...” Read full tasting note


Excited to start 2022 by introducing a new tea from Nilgiri winter harvest! This tea is slightly more oxidised than our Nilgiri Highland Black and as the name suggests, it has golden tips in it. We are surprised with new teas from Nilgiri almost every season and we wish it stays like that! Although the main objective of the winter harvest is to preserve the freshness of the juicy leaf, the slight oxidation in this version has made for a delicious and interesting result.

The dry leaf has hints of fruit and honey with a spicy undertone. When placed on the heated ware, you get a fresh floral aroma along with a prominent caramel note. The liquor has a sweet notes of honey and caramel with a hint of ripe fruits. There is a floral attribute which resembles saffron flowers. As the liquor cools down, you can taste some woody and earthy tones, present but not overpowering. There are some interesting spice notes present as well, mostly dominant in saffron, cinnamon and elaichi(cardamom). There is a pleasant astringency when the liquor cools down even further, making sure the last few sips are as refreshing as it can be. When brewed gong fu style, the progression is interesting(read : opposite) with spice notes presenting theselves along with a creamy finish on the first few infusions and the fruity and floral notes presenting on the later brews.

Appearance : Golden

Taste : Caramel, honey, saffron, cardamom, cinnamon, creamy, wet forest, woody

Steeping Time : 3 minutes western style, 15 seconds gongfu style adding 10 seconds every subsequent steep
Leaf to water ratio : 0.8 gram per 100ml for western style, 2.8 grams per 100ml for gongfu style

Recommended Steeping Temperature : 85°C

Recommended Steeping Method : Works well with all styles

About View company

Company description not available.

2 Tasting Notes

1283 tasting notes

This has to be one of the most unique teas that’s graced my tongue, and not necessarily in a challenging or quirky way. It’s beautiful. Previous note was for gongfu, ( and while that experience was a little lacking, this tea has been shining when prepared western. The dry leaf aroma alone is intoxicating and so clear and crisp. I used to work at a grocery store with a flower shop 20 years ago and this leaf smells just like walking into the rose cooler. Similar in taste-vibe to a good Taiwanese Ruby 18 with its cooling green notes but very much a high elevation Nilgiri with its florality and clean taste. So very gently malty with a big and rounded peachy midtone. It reminds of autumn, too. The scent of that air… A peach tree in October, surrounded by the most luscious garden of roses and cooling herbs, saffron sprinkled on the ground, the fruits of the tree woodened by age and still clinging to branches, the scent of impending frost during the night’s full moon. Small red currants glistening in the moonlight. Big impression there.

So western steeping has been a little difficult to nail down since I’ve been using hot water of unknown temp from the dispenser at work and it’s been an overwhelming few weeks that has left me distracted and inattentive to brewing time. But this tea is freaking gorgeous!! I’d put it somewhere in the 90s on my personal scale (I’ll say 97 for now) and would highly recommend it to tea snoots who don’t shun a western preparation. Brewing in glass does something special to this tea, too, compared to porcelain.

Flavors: Astringent, Butter, Caramel, Cardamom, Creamy, Floral, Forest Floor, Fruity, Malt, Peach, Plant Stems, Rainforest, Red Currant, Rose, Saffron, Sweet, Wintergreen, Wood, Woody


Something that good that can be steeped with work water? Sounds perfect!


Sounds like a lovely tea, and your description of it is poetic! Even better that it’s not fussy to steep.


It is a little fussy with steep time but does well with whatever water temp the dispenser is set at.

Login or sign up to leave a comment.