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“A sipdown! (M: 6 Y: 93) A sad sipdown of tasty tea. But life is too short to drink bad tea. And all teas must be drank before they go bad. This one is from autumnal flush 2023; so year old tea....” Read full tasting note
Autumn harvesting of black tea from Nepal’s Guranse garden, located in the mountainous Dhankuta region near the town of Ile in eastern Nepal. Small, regularly rolled, mostly oxidised leaves with a dark appearance and a pleasant sweet fruity, spicy aroma. The orange infusion has a full, fruity, sweet resinous flavour with rich notes of honey, sugar cane, dried fruit and citrus.
Guranse Tea Estate
The Guranse Tea Estate is located on the Himalaya’s hillside near the Hile town in the Dhankuta region, at the altitudes from 1000 to 2225 meters above sea level. It is in sight of the Himalayan giants, Mount Everest and Makalu. This fairly young estate was established in 1990 and planted exclusively with the China-type tea-plant cuttings. On its area of 25 hectares, the estate produces nearly thirty tons of black tea a year. A part of this production comes from an association of 73 small farmers growing tea on very small areas in extremely difficult terrains.
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A sipdown! (M: 6 Y: 93)
A sad sipdown of tasty tea. But life is too short to drink bad tea. And all teas must be drank before they go bad. This one is from autumnal flush 2023; so year old tea. Nothing is telling me it’s “old”. I know… I have (and we all have) much older teas in our stashes.
I prepared it gongfu. And, oh boy, it works. First steeps were a bit weaker, however then the flavours I mentioned in my previous note started to glow. Baked bread with honey, stonefruity aftertaste, orange zest, all together with velvet mouthcoating feel. A little bit of astringency.
The aroma of used leaves is definitely a bread, made from rye, almost black one as mostly (or only) rye flour was used. And mixed with pumpkin seeds, that’s it; hints of dark malts are present as well.
