Himalayan Shilla 2016 No.517

Tea type
Oolong Tea
Ingredients
Oolong
Flavors
Autumn Leaf Pile, Baked Bread, Chestnut, Citrus, Cocoa, Floral, Malt
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Daylon R Thomas
Average preparation
Not available

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From Zhao Zhou

semi-oxidized tea
Sea level:
1600-1800 meters
Region:
Jun Chiyabari tea garden
Dhankuta, Himalaya, Nepal

Himalayan Shilla is in our store for the first time ever, and we really happy to have it.

Its Bouquet-like character combined with the freshness of a green tea makes a lovely tea-experience. The usual taste of bread and chestnut is now supplemented with a smild citrus flavour.

Every Nepali tea we have originates from the organic Jun Chiyabari tea garden, located in the Himalayas around 1800 meters above sea level. Due to this clear-out area, in every tea there lies a deep elation.

Preparing Instructions:

Quantity: 5-6 gramm per 350ml
Water temperature: 95ºC. From fresh spring, mineral water or filtered water
Brewing time: 20-15… seconds
Infusions: 5-6

About Zhao Zhou View company

Company description not available.

1 Tasting Note

85
1233 tasting notes

I am backlogging backwards, and divided this one up in 2.5 grams increments. Gong fu would totally work well for this one, but I am not sure if I would get too much of a difference. I brewed this in a strainer in my mug for three minutes, four, and five each time.

Cocoa was definitely in the aroma with the usual autumn leaf pile warmth, but chestnut and bread were dominant in smell and taste dryleaf and after brewing it. Again, the company’s description represents it well: “Its Bouquet-like character combined with the freshness of a green tea makes a lovely tea-experience. The usual taste of bread and chestnut is now supplemented with a smild citrus flavour.” And man, was it buttery and bready in flavor, and thick in texture. Malt were one of my notes since I brewed it so long. It was very similar to a Darjeeling black, but since I’ve had a few of these oolongs before, it tastes like any Nepal oolong-i.e. excellent.

I don’t have much more to say than that, and I wish I could have gotten a little bit more to experiment with it Gong Fu. I was still very pleased and I definitely recommend this tea. It is a little bit more of a snobs tea (looking at you Darjeeling and Nepal Lovers), but I do think it is approachable for a new drinker.

Flavors: Autumn Leaf Pile, Baked Bread, Chestnut, Citrus, Cocoa, Floral, Malt

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