Skip to main content

Nuwaea Eliya "Flowery Ceylon Tea" 2020 from Elephant Chateau

 From vendor:

High Elevation Nuwara Eliya, Ceylon Mountain Tea (2000m+)

________________

Came in similar package as their slightly cheaper "Royal Black Tea", which is from lower elevation and reviewed previously. I contacted vendor about this. They confirmed they use the same packaging but with an additional sticker for the high elevation tea, which they forgot to include in mine.  Nonetheless, this tea brewed quite differently.

The dry leaves are slightly more red than the lower elevation offering, and also had less smokiness.

This tea was adequate for gongfu brewing:

5 grams in 125 mL 90-95 C for 25 sec / 35 sec / 50 sec / 1:30 / 3 min

Very low astringency. Mild flowery scents and a hint of tobacco.

Notes of honey, and very light maltiness. There is a touch of cinnamon sweetness. There is also a rocky minerality. Unlike the lower elevation tea, there is no butteriness. This tea goes very well with small amounts of ceylon cinnamon and/or saffron.











Comments

Popular posts from this blog

Hojo's da xue shan 2019 mao cha (wild tea)

  Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons! Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course. Wow is this green tea or sheng? Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis! Update : after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. V...

Temi 383 "black rose" second flush darjeeling style tea from TWL

 Vendor: We asked a champion of less well-known cultivars, Mr. Nalin Modha, for this exceptional example of the Tukdah 383 cultivar, which he processed at peak second flush in June 2020 at Temi estate in Sikkim, India. This tea, from an east-facing garden at 1300m, has thick leaves and midribs, and is very well processed, with relatively intact material for the Darjeeling style.  Review: Brewed 2-2.5g/100 mL, 90-95C 60s Alternatively, 4 g/ 100 mL 30s Grape must, old barrels filled with port wine, strong rose aromas. Gets sweeter as i brew harder. An unbelievable tea.

Full roast rougui 2018 from dxjd

 At 0.8/g from da xue jia dao Steeped 8g/110 mL boiling Flash/ 10s/15s/20s/25s/30s/40s/55s/1min30s/2min/3min/5min/7min/10min/15min/ steeped out in large volume A stunning tea like a velvet hammer. Soft and rich yet presenting a strong but pleasant astringent note that establishes a firm flavor structure. Taste is difficult to describe but includes rich milk chocolate and strong minerality as steeps progress. The early steeps include a bright plummy note that balances out the darker flavors. There is a sensation of walking into an ancient church and seeing a dusty canvas in the shadows layered with little mountains of paint - defined by strong textures and a vague impression of old, long forgotten madness. The minerality is bound tightly with flavors of dried ginseng and ginger. .