Tea type
Black Tea
Ingredients
Not available
Flavors
Not available
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Loose Leaf
Caffeine
High
Certification
Not available
Average preparation
Boiling 3 min, 30 sec 8 oz / 236 ml

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  • “I went on a small Mahamosa spree recently (I LOVE their EG Cream), and I decided to try some teas of nationalities with which I was not familiar. I got a Russian tea, a Kenyan tea, and this...” Read full tasting note
    85

From Mahamosa Gourmet Teas, Spices & Herbs

rom the Antu Valley Tea Estate in Antu Ridge part of Nepal. Antu Ridge is nestled in the foothills of the snow covered Himalayan Range and grows some of the finest tea in the world. The original Darjeeling grant of 1828 from the Raja of Sikkim was a hilly tract lying between the Mahananda and Balasan rivers. In 1838, Dr. Campbell resolved the long pending issue of the boundary between Sikkim and Nepal and the hilly tract between the Mechi andRead more

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3 Tasting Notes

85
336 tasting notes

I went on a small Mahamosa spree recently (I LOVE their EG Cream), and I decided to try some teas of nationalities with which I was not familiar. I got a Russian tea, a Kenyan tea, and this Nepalese tea.

I prepared this in the gaiwan tonight. I started reading a guidebook-type thing to tea yesterday, and it makes me want to be more precise and refined with my tea brewing.

So of course I completely did not measure the amount of time on the first steep at all. It’s somewhere between 30-45 s.

The dry leaves are mostly small and dark brown-black with some lighter flecks. There are longer leaves among the short ones. Wet leaves lighten in color, and have a fairly full-bodied wood/mud aroma. Liquor is on the lighter side of amber.

The word that comes to mind when tasting it is “mulch.” I’m not sure why. It’s almost a woodsy flavor, but it’s just on this side of earthy-astringent. It’s actually fairly brisk.

The flavor grows another angle on the second steep. It’s a flavor whose angle goes “down,” goes deeper. It’s a flavor that I’d normally find kind of weird in other things, but here it’s just part of the experience. It’s hard to describe, but I keep wanting to say mud? There’s something almost mossy about it. An edge of something resembling sweetness.

On the third steep, the highs and lows of the tea have evened out, but the woodsiness is more defined. Now I really imagine gnawing on mulch, or even wood products. It’s a pleasantly rounded flavor.

Had I not taken the time to do the very involved tasting with this – complete with gaiwan and slurps – I would have probably drank it and thought, “Eh, that’s alright.” Honestly, it doesn’t jump out and grab me, but I find it enjoyable, especially during this third sip in which the woodsiness comes out.

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