Nepal First Flush Pearl Black Tea

Tea type
Black Tea
Black Tea Leaves
Floral, Fruity, Woody, Camphor, Herbs, Menthol, Mint, Wood
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Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
190 °F / 87 °C 3 min, 45 sec 7 oz / 207 ml

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From What-Cha

A lovely daily drinker, it has a sweet floral taste which is fuller than would be expected of a typical Himalayan first flush style black tea.

Nawa Arya Tara are a fantastic example of the shift by small Nepalese tea gardens to process their own tea leaves to a high standard with imported Chinese machinery.

Tasting Notes:
- Smooth texture
- Full floral taste
- Fruity notes with a slight astringent finish

Harvest: First Flush, May 2021

Origin: Nawa Arya Tara Tea Garden, Shree Antu, Ilam, Nepal
Altitude: 1,800-2,000m

Sourced: Direct from the farmer
Percentage of price going back to the farmer: 20%+

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1 teaspoon per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

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2 Tasting Notes

6 tasting notes

My new affordable daily drinker. Not the most complex but very drinkable. I like the woody flavor. Good with or without milk. Don’t think it would be very good iced.

Flavors: Floral, Fruity, Woody

190 °F / 87 °C 3 min, 45 sec 1 tsp 7 OZ / 207 ML

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392 tasting notes

I have tried so many new teas over the past few days, but have been overwhelmed with classwork (I took a Chemistry class for kicks, and am indeed enjoying it — but it’s so accelerated time-wise that it’s managed to take over my life). Three more weeks in survival mode!

I did want to pop on and put a note here, though. I did a bit of googling, because this flavor that runs through soooo many of the teas I’ve had lately was haunting me. Linalool oxide! It’s in this Nepalese black, it’s in Darjeelings, it’s in White Antlers, it’s in Wild Tree Purple Moonlight White from YS… and it turns out I don’t love it. I mean it’s okay, it’s drinkable… and I can see why some people would enjoy it… but it’s not a scent or flavor I want to seek out any more often than I accidentally stumble on it. I kept calling it camphor/menthol, but it’s more than that — I needed answers!

“It occurs naturally in green and black teas. Linalool oxide can be described as camphorous, floral, fruity, spicy, tea-like, woody and even minty. It is well known for adding depth and sweetness to tea and lemon flavors as well as enhancing woody notes in red wines. Natural linalool oxide can also be used for mint top notes due to the fact that it has nice cooling sensations at certain levels.” (

Flavors: Camphor, Herbs, Menthol, Mint, Wood


I appreciate your inquisitiveness :) Thanks for sharing, and I hope you’re enjoying the chemistry class!


Thanks, derk!

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