Presenting the last tea from Manipur 2021 harvest, the much awaited 2021 Spring Wild Black Tea!
For all the assamica lovers in the world, a black tea means a good caffeine kick with a robust astringency. This is different, due to it being made from juicy gushu stuff, the qi is strong(and relaxing) but there's zero astringency. The consistency is what stands out, you get the same complex liquor with notes of raisins, dates, grapes and honey in every steep, from the first to the 8th. When placed on the heated ware, the dry fruit notes shine with raisin and kimia dates being the dominant ones. After the first steep, the wet leaf has a fruity aroma resembling black grapes and also has a herbal touch dominant in tulsi when it cools down a little. The wet leaf aroma is tempting enough to delay your brewing but we did get to it eventually! The first steep has notes of raisins, black grapes and dates translating well into the liquor. The second steep remains almost the same. The third was interesting because we could taste a floral attribute to it along with an orange note. The fourth is also very interesting and apart from the usual dry fruit profile, you get a cookie dough note! There is a hint of wood in subsequent steeps while the herbal touch we noticed in the wet leaf aroma also translates into the cup, mostly on the finish.
Appearance : Orange
Taste : Kimia dates, raisins, black grapes, floral, orange, wood
Steeping Time : 3 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 0.7 gram per 100ml for western style, 3.5 grams per 100ml for gongfu style
Recommended Steeping Temperature : 90°C
Recommended Steeping Method : Works best gongfu style