Nilgiri Handmade Black

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Chili, Earth, Floral, Fruity, Hay, Herbaceous, Honey, Lime, Melon, Mineral, Musk, Peony, Rose, Round, Salt, Smooth, Spearmint, Spicy, Thick, Vegetal, Wood, Alkaline, Apricot, Banana, Beans, Bread Dough, Cake, Camphor, Cherry, Cumin, Eucalyptus, Grapes, Guava, Herbs, Malt, Mango, Medicinal, Menthol, Ocean Air, Passion Fruit, Pomegranate, Saffron, Salty, Savory, Soft, Spices, Strawberry, Wintergreen, Yeast, Yeasty
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
185 °F / 85 °C 0 min, 30 sec 5 g 5 oz / 138 ml

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3 Tasting Notes View all

  • “Okay, finally, I have received a second box from derk and thus all teas should be tried as soon as possible. Okay, joking… but this one had on the label a warning sign saying DRINK SOON! so I...” Read full tasting note
    86
  • “2021 harvest 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. ...” Read full tasting note
    93

From Ketlee.in

Updated April 2022 by derk

2022 Nilgiri Handmade Black Tea, processed in 2021-2022 winter season, in the second week of January 2022 to be precise.

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 with just a touch of oxidation and 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 using hot water pipes opposed to flames. This adds a stability to the temperature and helps with preserving the wintertime 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 visited a few years back.

The dry leaf smells like Nilgiri, minty and floral with a fruity finish. We get the same aroma when placed on the heated ware, with an added chocolate like sweetness. The liquor has soft floral notes with hints of pink rose buds. As usual, it is an amazing experience drinking this style of black tea from India, coming from all the regions, these first flush style black teas have a common trait, which is the honeylike note and mouthfeel along with a creamy finish. This one excels in that along with presenting you with fruity notes of litchi, strawberry and green apple. The ever present spice and mint notes in Nilgiri teas are subdued in this one and the sweet floral and fruity parts shine.

We hope you savour this handcrafted gem as fresh as possible and enjoy the luxury of freshly harvested Nilgiris we work the whole year for, to bring it to your doorstep, anywhere.

Appearance : Light yellow

Taste : Pink rose buds, honey, cream, litchi, strawberry, green apple, honey

Steeping Time : 3 minutes western style, 15 seconds gongfu style adding 10 seconds every subsequent steep
Leaf to water ratio : 0.7 gram per 100ml for western style, 3 grams per 100ml for gongfu style

Recommended Steeping Temperature : 84°C

Recommended Steeping Method : Works well with all styles

- - —

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

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3 Tasting Notes

86
1288 tasting notes

Okay, finally, I have received a second box from derk and thus all teas should be tried as soon as possible. Okay, joking… but this one had on the label a warning sign saying DRINK SOON! so I decided to try it first from this box.

I have prepared it gong-fu and according to Ketlee.in suggestion. So 80°C water, 4 grams per 120 ml. As I had only 3 grams and 125 ml gaiwan, I was prepared for a little weaker tea.

I also steeped according to their suggestion, so 20 seconds first and subsequent steeps were with 5 seconds increments.

The dry aroma was reminding me mostly some sheng puerh from Farmerleaf and their maocha I had chance to try. So, nothing too distinctive, but like sun-dried tea leaves with hints of vegetal notes.

First steep and thus wet leaves were very different. Almost rose-y, white tea like, hints of hay and decently floral (other than rose). Liquor was again rose-like, so lightly peppery, lightly herbal. In the mouth it was smooth and round. No astringency.

Next steeps were a bit harsher, stronger rose notes and honey note that I have picked up. Lightly spicy maybe as well, but certianly not overpowering.

The mouthfeel was amazing and long lasting. It has got those flavours and they were staying for long. I would gladly try it again and I will keep it in the wishlist as a tea I will look later on.

Afterall, I would not expect this as a black tea. Rather it is somewhere on crossroads of maocha and white tea? Not sure. But as I wrote, is it truly black tea?

Thank you derk, it was nice start from this long-travelling box.

Preparation
180 °F / 82 °C 0 min, 30 sec 3 g 4 OZ / 125 ML
derk

You’re welcome. So glad all the tea finally made it.

Evol Ving Ness

How long did it take to get to you?

Martin Bednář

Evol Ving Ness: only a few days to Prague, but then long to exchange post office, then customs clearance and another month because they apparently forgot to ship it to me. In total about two and half months.

Evol Ving Ness

Wow! No wonder you are cynical about the post. :)

Glad it got to you after its long journey.

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93
1251 tasting notes

2021 harvest

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, Chili, Earth, Floral, Fruity, Hay, Herbaceous, Honey, Lime, Melon, Mineral, Musk, Peony, 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!

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