2021 Nilgiri Handmade Black

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Astringent, Earth, Floral, Flowers, Fruity, Hay, Herbaceous, Honey, Lime, Melon, Mineral, Rose, Round , Salt, Smooth, Spearmint, Spicy, Thick, Vegetal, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Not available

Currently unavailable

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

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

1 Tasting Note View all

  • “Typical Indian musky-spicy smell to the dry leaf — sun-warmed hard and dry earth, rosewood, green chillies. Moderate yellow peony aroma given off by a soft sunshine yellow brew. Strong note of...” Read full tasting note
    90

From Ketlee.in

2021 Nilgiri Handmade Black Tea

Indian estates have been redefining the boundaries of traditional black tea and taking it more and more away from the classic red tea or hong cha which once was the only dimention for black teas. This one even further blurs the line between black and whites, a minimally processed black tea, with a limited oxidation and delicate handling done completely by hand, we can honestly get away with calling it a white tea. With black teas here, the aim of the first harvest season of the year is to preserve the fresh growth juices and yet make it shine through the processing method we understand the most, orthodox black tea processing. The leaves develop all these intense and fresh winter/spring notes only after it is left to oxidise post rolling, that is when the tea is undergoing the controlled oxidation process and the leaf juices interact with each other resulting in these interesting flavours.

This particular tea though, goes through a bunch of unique steps. The withering is done using cold air instead of hot air. The temperature increase also happens by hot water opposed to flames. This adds a stability to the temperature and helps with preserving the leaf character. Also, the tea is hand rolled on a purpose built Sri Lankan wooden board and we have seen the big difference it makes, in India as well as in Sri Lanka tea estates we visted a few years back.

The dry leaf has a soothing flowery aroma with notes of rose dominating it. When placed on the heated ware, the same flowery aroma shines with a significant honey aroma. In the liquor, the first few drops taste like saffron and then you can feel the notes of yellow flowers coming to the front. The mouthfeel has just a touch of dryness with speckles of mint notes. The wet leaves smell slightly nutty and has notes of rosewood, which make their way into the liquor during the later steeps or when it cools down if brewed western style. The tea has musky notes, a part of the yellow flower character/notes. There is a fruity note resembling apricots and oranges on the finish.

We hope you enjoy this carefully crafted tea to the fullest!

Appearance : Yellow

Taste : Rose, honey, apricot, orange, mint, rosewood, saffron

Steeping Time : 4 minutes western style, 20 seconds gongfu style adding 5 seconds every subsequent steep
Leaf Quantity : 4 grams per 120 ml for gongfu and 4 grams for 400 ml western style

Recommended Steeping Temperature : 80°C

Recommended Steeping Method : All brewing styles works great with this

About Ketlee.in View company

Company description not available.

1 Tasting Note

90
1079 tasting notes

Typical Indian musky-spicy smell to the dry leaf — sun-warmed hard and dry earth, rosewood, green chillies. Moderate yellow peony aroma given off by a soft sunshine yellow brew. Strong note of yellow peony and thinned honey on the sip. Very clean.

The mouthfeel is fantastic. It starts off filling the mouth and then flows over the sides of the tongue, eliciting a mouth-watering, tingly response. It swallows gently brisk-astringent, not enough to consider the tea drying. It feels playful and supple, thirst-quenching. The overall taste of the tea matches the mouthfeel very well. Delicate and well-rounded flavors that are subtly fruity, floral, woody-spice and hay-herbaceous-vegetal. Very full throatfeel in second steep coupled with a substantial minty-spicy feel in throat and chest. The spice is like the heat of cassia and capsaicin but it’s balanced by a eucalyptus-like cool. Wait, I know! It’s like Indian bay leaf!

I wouldn’t recommend this to beginners since the flavors are tonal and not so apparent (could be construed as tasting like water). For fans of texture and nuance, I would recommend. Overall, bright, sunny, warm, youthful with a knowing edge. This is a great tea that does blur the lines between a white tea and a Darjeeling-style first flush black.

Thanks for introducing a new-to-me company, Natethesnake, via your note for Ketlee’s Indian sheng. I’m looking forward to tasting through a range of tea types including green, white, black, oolong, sheng and a masala chai, representing several tea-producing regions in India. Indian teas I feel pair well with the dry season here in northern California.

Flavors: Astringent, Earth, Floral, Flowers, Fruity, Hay, Herbaceous, Honey, Lime, Melon, Mineral, Rose, Round , Salt, Smooth, Spearmint, Spicy, Thick, Vegetal, Wood

Leafhopper

This company has been on my radar for a while. Looking forward to reading your reviews!

Login or sign up to leave a comment.