Kumari Gold Organic Black Tea From Nepal Tea

Today’s review will focus on the Kumari Gold Organic Black Tea from Nepal Tea. You can purchase 50 grams of this tea for USD $12.99 plus shipping from the Nepal Tea website.

I covered the positive impact that Nepal Tea, and Kanchanjangha Tea Estate, has had on their tea growing community in my previous reviews of their other products. Simply type “Nepal” into the search box and check out the other reviews.

Let’s get to the review…

Kumari Gold Organic Black Tea – Dry Leaves

The dry leaves have a uniform dark charcoal gray color, while the buds have a pale yellow-gold color. A light fuzz can be seen on the golden buds. The blend consists mostly of what appears to be whole, unbroken leaves and buds, with the remainder being large leaf and bud fragments. The plucking standard shows one leaf and bud. There is also a large number of detached, but whole, leaves and buds. The leaves and buds are fully oxidized, and twisted. The appearance is very high quality, and attractive. The aroma is also very attractive, with fresh scents of malt, caramel, toasted oats, baked bread, and raisins.

Three grams of dry leaves were placed in a 7 ounce (210 mL) bizen ware kyusu teapot, and infused with 200°F (93°C) water for 3:00 minutes.

Kumari Gold Organic Black Tea – Tea Liquid

The liquid has a beautiful, deep amber red color, clear and transparent. As the liquid cools, a light oily residue seems to appear on the surface. The aroma is quite potent, with scents of malt, caramel, baked bread, raisins, and a touch of roses. The body is full, with a layered, smooth texture. There is no astringency, and just a touch of bitterness. Some might describe the character of this tea as “biscuity”. The taste has notes of malt, caramel, raisins, light roses, and a touch of baked bread. The raisin sweetness and light rose notes carry into the aftertaste, and the lingering sweetness left on the breath is impressive.

This portion of leaves gave five impressive infusions. If I had more time, I am certain I could have pulled another two to three quality infusions from them.

Kumari Gold Organic Black Tea – Infused Leaves

The infused leaves and buds have a uniform copper brown color. The blend consists mostly of unbroken, whole, leaves and buds detached from one another. There are also some that are attached to a stem, showing a one leaf and bud pluck. The leaves appear to be quite young and tender, and are long and narrow in shape. They are very soft and smooth, yet hearty to the touch, meaning they are not easily falling apart or being torn. The leaves and buds are fully oxidized. The aroma of the infused leaves, even after five infusions, is very potent, with impressive scents of caramel, raisins, and roses.

The Kumari Gold Organic Black Tea is the exact type of tea that reviewers love to experience. Hours can easily be spent observing this tea. The appearance of the dry leaves, the beautiful color of the liquid, the aroma and taste, and the observation of the infused leaves, were all a pleasure to behold. The time and care put into creating this product can be seen at every stage of analysis. The sweet, fruity, and slightly floral aroma and taste of the tea is remarkable, and how it carries into the aftertaste is also noteworthy. This may be the most impressive tea I have had from this box of samples from Nepal Tea. This is a tea that I would proudly add to my personal collection.

Many thanks to the management of Nepal Tea and Kanchanjangha Tea Estate for providing this sample of Kumari Gold Organic Black Tea. Cheers!

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White Prakash Organic White Tea From Nepal Tea

Today, I will be focusing my attention to the White Prakash Organic White Tea from Nepal Tea, sourced from the Kanchanjangha Tea Estate in Nepal. You can purchase 50 grams of this tea for $12.99 USD from the Nepal Tea website.

I have provided many details of Kanchanjangha Tea Estate and Nepal Tea in my previous reviews of the Kanchanjangha Noir Black Tea and the Silver Yeti White Tea. Check out those reviews to learn more about the estate, and the good works being done in that community.

Let’s get to the review…

White Prakash Organic White Tea – Dry Leaves

The dry leaves vary in color widely, from pale, light green to red-brown to nearly black. There is a generous portion of fuzzy, silver-white buds in the mix. The leaves appear to consist of unbroken leaves and buds still attached to the stem, as well as some detached whole leaves and buds, and some large sized leaf and bud fragments. The pluck appears to be mostly one leaf and a fairly mature bud, or a single mature bud with no leaf. The leaves are lightly rolled, and are rather light and fluffy. The leaves have gone through the standard white tea processing method of being naturally withered, then dried, with no roasting or firing of any kind. The aroma has fresh scents of vanilla, raw pastry dough, cream, and a touch of dried wild flowers. The aroma has a luxurious character.

Eight grams of dry leaves were placed in an eighteen ounce (530 ml) cast-iron tetsubin teapot, and infused with 185°F (85°C) water for 3:00 minutes. an additional minute was added to the time on the second infusion.

White Prakash Organic White Tea – Liquid

The liquid has a bright, gold-yellow color. The aroma has scents of spring flowers, vanilla, and lighter touches of hay and cream or butter. The body is medium, with a smooth, layered texture, and a calming, revitalizing energy. There is no bitterness or astringency whatsoever. The taste has notes of spring flowers, vanilla, and touches of sweet hay and butter. The aftertaste carries a light floral and vanilla character. This light floral and sweet aftertaste has a very nice linger time on the breath.

White Prakash Organic White Tea – Infused Leaves

The infused leaves vary in color from pale forest green dark forest green to copper-brown. The copper brown areas of the leaves reflect the natural oxidation that occurs in the leaves during withering. The leaves are fairly young and tender, with the larger leaves measuring just over one inch (25 mm) in length. There is a generous amount of fairly mature buds, mostly unbroken and whole, but some large fragments. There are no bare stems. The leaves are about half unbroken and whole, and half medium to large fragments. Again, the pluck shows a one leaf and bud pluck, or bud only pluck, and some leaves are detached from stems. After two infusions, the leaves are rather delicate, and very smooth to the touch. The aroma has scents of spring flowers and vanilla.

The White Prakash Organic White Tea is a beautiful example of this style of tea. The presence of leaves and buds, rather than the silver needle (silver tips) styles of white tea, gives this style of white tea a more rounded, fuller taste than the fairly mild and delicate character of the silver needle style. I really enjoyed the dominant scents and flavors of spring flowers and vanilla in the liquid. The aroma of the dry leaves was also incredible, with a unique scent of raw pastry dough, which gave it a nicely balanced sweetness, and complimented the vanilla scent very effectively. Although the leaves felt rather delicate after two infusions, there was much aroma and taste in the second infusion. I am confident that they could easily give a good quality third infusion, and perhaps a decent fourth infusion. The number of infusions always has a direct relationship with perceiving  how worthy of the price tag a tea is. This tea is worth the price tag.

Thanks again to the management at Nepal Tea and Kanchanjangha Tea Estate for providing this sample of White Prakash Organic White Tea. Cheers!

Organic Silver Yeti White Tea From Nepal Tea

A Christmas miracle arrived at my office a few days ago, and few things can lift my excitement to such a level as this. A package from a relatively new tea company named Nepal Tea. As you can probably guess from the company name, Nepal Tea specializes in offering organic teas from Nepal. Today’s review will be focusing on the Silver Yeti White Tea, which can currently be purchased from Nepal Tea for USD $14.99 and includes one ounce of the tea.

It has been a few years since I had a nice assortment of various styles of tea from Nepal, and this sample package definitely offers an interesting assortment. Upon further research, I found out that these teas are actually sourced from one of the tea estates in Nepal that I was offering through my online tea shop. The estate is Kanchanjangha Tea Estate (KTE). KTE was the first organic certified estate in Nepal, and is the only tea estate in Nepal certified as Free Trade.

Nestled in the foothills of Mount Kanchenjunga, with an elevation ranging from 1,300 meters to 1,800 meters (4,200 feet to 5,900 feet) above sea level, Kanchanjangha Tea Estate consists of about 94 hectares of land under tea cultivation. It is located in Ranitar, Panchthar District, Nepal. The map below shows the location of Ranitar.

Kanchanjangha Tea Estate does more than just produce excellent quality Nepal teas. It is also a great partner for the estate workers. I will provide more details on that partnership in my next Nepal Tea product review.

For now, let’s get to the review…

Silver Yeti White Tea – Dry Leaves (or buds, to be more accurate)

The dry leaves have a uniform pale light green color to the buds, with a fine silver downy-like fuzz covering them, and dark brown to black stems. The buds are long and thin, with no additional shaping given during production. The more mature buds have a younger bud enveloped inside. There are no leaves, and no bare stems in the mix, only buds. The mix consists mostly of unbroken, fully intact buds, with some medium to large bud fragments. The appearance of these buds is definitely similar to those found in India, Nepal, Sri Lanka, and Kenya (to name a few). They are noticeably thinner than the plump Silver Needle teas found in the Fujian province of China, which uses the Fuding Da Bai tea bush (among others), known for producing large, plump buds. Getting back on track, these buds are dried naturally, and simply processed. The aroma has scents of dry rosebuds and dandelions, fresh hay, and light touches of vanilla and honey.

Five grams of dry buds were placed in a six ounce (180 ml) porcelain gaiwan, and infused with 185°F (85°C) water for 3:00 minutes.

Silver Yeti White Tea – Liquid

The liquid has a full golden yellow color. The aroma has scents of rosebuds, dandelion, hay, and lighter scents of vanilla and honey. The body is light-medium, with a pillowy, airy texture. That is not a description I use often (or maybe ever), but this liquid feels like it levitates off the tongue, and just hovers in the mouth. Admittedly, I spent a lot more time than usual just observing the mouthfeel of this tea, trying to think of an appropriate description to record. There is no bitterness or astringency. The taste has notes of rosebuds, dandelions, hay, lighter touches of vanilla and honey, and a barely noticeable hint of licorice. The aftertaste carries the notes of sweet hay and vanilla, and leaves a pleasantly light floral essence on the breath.

As a quick sidenote, the third and fourth infusions are easily the most aromatic and flavorful infusions.

Silver Yeti White Tea – Infused Buds

The majority of the infused buds have a light forest green color, with some being brown-red, with dark brown stems. The majority of the buds are unbroken and fully intact, with a bud only pluck, and some larger buds enveloping younger buds. There are some medium to large bud fragments. There are no leaves or bare stems in the mix. The buds are long and narrow. The aroma, especially as the buds get cooler, is intoxicating with strong scents of honey, vanilla, licorice, rosebuds, and a touch of hay.

The Silver Yeti White Tea from Nepal Tea is a beautiful reminder of the high quality products hailing from the Nepalese foothills of the Himalayas. And these products are not just Darjeeling style black teas, but teas of all styles. This white tea boasts a subtle yet sophisticated character, with a great combination of floral, sweet, spicy, and earthy scents and flavors. The texture of the liquid was a true highlight for me, just observing a texture that I do not recall experiencing before. My best description was pillowy, as the liquid felt soft and gentle on the tongue and roof of the mouth, and more dense in between. These buds have many infusions of pleasure to offer, so considering the cost, be sure to pull every last drop of goodness out of these buds before disposing of them.

Many thanks to Nepal Tea for their generosity in providing this sample of Silver Yeti White Tea. There will be plenty of other reviews, and more information about the good works being done by the good people at Nepal Tea and Kanchanjangha Tea Estate, in the near future. Cheers!

Mao Feng Green Tea from Mount Kanchenjunga in Nepal

UPDATE: The Mount Kanchenjunga Nepal Green Tea is now available for purchase at The Tea Journeyman Shop! Click Here to view and purchase this high-altitude grown green tea from the first organic tea estate in Nepal!

Tonight’s review focuses on the Premium Mao Feng Green Tea from Mount Kanchenjunga in eastern Nepal. After reviewing the white, oolong, and two black teas, I am very interested to see if this green tea has any common characteristics to the other teas. Namely, the rose and cherry aromas and tastes that I found existing in each of the other four products from Mount Kanchenjunga previously reviewed.

The sample packet has been opened, and an incredibly fresh, fragrant, room-filling aroma of roses and jasmine is already impressing me. Let the journey begin…

The dry leaves have a pale green to dark green color, with quite a few mature silver tips in the mix. The silver tips are covered in very fine hairs. The leafs are rolled, and appear to be large leaf fragments and whole leaves with a few stems intact. The aroma had scents of grass, roses, light jasmine, and light hay.

Three grams of dry leaves were placed in a five ounce (150 ml) ceramic infusion cup. Purified spring water was heated to 175ºF (75ºC). The leaves were infused for two minutes.

The first infusion produced a liquor with a pale yellow color and a light jade green tint, clear and transparent. The aroma had scents of light roses, light grass, light nut, and light jasmine. The body is light-medium, with a very smooth, delicate texture. The taste had notes of light roses, light grass, light wood, and light jasmine. The aftertaste was floral and slightly grassy, with a strong jasmine floral essence left on the breath.

The second infusion produced a liquor with a slightly darker shade of pale yellow color, with a lighter jade green tint than the first infusion. The aroma retained the scents of roses, jasmine, nut, and grass. The body remained light-medium. The taste was slightly bolder, but retained the notes of roses, jasmine, and light grass. The aftertaste remained floral, and the essence retains a potent jasmine character.

The third infusion produced a liquor with the lighter shade of pale yellow color like the first infusion. The aroma lightened some, but maintained the same floral scents. The body and taste also lightened some, but again the notes of roses and jasmine were dominant. The aftertaste and essence remained impressively floral. This third infusion had plenty of sweet floral character.

The infused leaves had a fresh, bright green color. The pluck was two leaves with a mature bud, stem intact. Some tips measured about one inch (25.4 mm) long. There are many whole leaves, and the rest are large fragments. The aroma is very fresh, with scents of wet wood, wet grass, roses, and jasmine.

The surprisingly sweet floral character of this Mao Feng Green Tea from Mount Kanchenjunga was very impressive. This green tea has become an instant favorite of mine. The fresh quality of the aroma of the dry and infused leaves is very attractive. This green tea is a perfect combination of classic green tea character with the floral quality similar to Darjeeling teas. It is interesting to see the influence of both bordering countries to Mount Kanchenjunga, being China and India, being present in this specific tea. This is a green tea worth trying, regardless of your tea type preferences.

Thank you again to Niru Trading for providing this impressive tea. Cheers!

Thank you for taking your time to read this review. Please leave a comment and start a discussion.

Oolong Tea from Mount Kanchenjunga in Nepal

This evening’s review will focus on the Oolong Tea from Mount Kanchenjunga, which is located on the eastern border of Nepal. These teas from Mount Kanchenjunga seem to have some similarities to one another, regardless of the processing of the leaves and the type of tea that is the end result. All of the teas have a dominant floral rose aroma and taste. Most of the teas also have a light cherry note in the taste, some have sweeter cherry, and others have tart cherry. I expect these characteristics to hold true in this Oolong tea. However, the next product from Mount Kanchenjunga to be reviewed is the premium Mao Feng green tea. I will be interested to see how that compares to the black, white, and oolong varieties that I have reviewed thus far.

The sample packet has been opened, and a very fresh, fragrant rose scent is expanding into my office. Let the journey begin…

Mount Kanchenjunga Oolong Tea Dry Leaves

The dry leaves vary in color from reddish-orange to reddish-brown to dark brown to purple-black, with some silver tips in the mix. The silver tips are covered in fine silver hairs. The leaves appear to be medium to large fragments, with a possibility of some being whole. The leaf fragments are rolled, and the longer leaves, which I believe are whole, appear to be twisted. There are no bare stems in the mix. The aroma is dominantly floral (roses), and a scent of cherry jam. The dry leaves, both in appearance and aroma, are very attractive.

Nine grams of dry leaves were placed in an eighteen ounce (530 ml) cast-iron teapot. Purified spring water was heated to 195ºF (90ºC). The leaves were infused for two minutes.

Mount Kanchenjunga Oolong Tea 1st Infusion

The first infusion produced a liquor with a bright golden-orange color, clear and transparent. The aroma is very potent, and dominantly floral (roses), with a cherry jam scent being obvious as I pull away from the cup. The body is medium, with a crisp, fresh texture. The taste is also dominantly floral (roses), with lighter notes of tart cherries, and a very light mineral (wet stones) hint. The aftertaste is floral (roses), with a pleasing floral essence being left on the breath.

Mount Kanchenjunga Oolong Tea 2nd Infusion

The second infusion produced a liquor with a very similar shade of golden-orange color. The aroma remains floral (roses), and lighter on the cherries. The body remains medium. The taste has lightened some, and remains dominant with floral (roses) notes, an even lighter tart cherry note, and consistent mineral (wet stones) hint. The aftertaste remains floral (roses), with a pleasing floral essence. Although somewhat lighter in character, this second infusion maintained more strength than I expected. My expectation for the third infusion is a significantly lighter overall character.

Mount Kanchenjunga Oolong Tea 3rd Infusion

The third infusion produced a liquor with a lighter shade of golden-orange color than the second infusion. The aroma has lightened significantly, but remains dominantly floral (roses). The body has lightened. The taste has lightened, with the floral (roses) note still providing much of the taste. The tart cherry taste is nearly exhausted, and the mineral (wet stones) taste remains consistent. The aftertaste and essence are also lighter.

Mount Kanchenjunga Oolong Tea Infused Leaves

The infused leaves vary in color from greenish-brown to copper-brown. Most of the leaves are medium to large fragments, but there are a respectable amount of whole leaves in the mix. There are no bare stems whatsoever. The pluck appears to be two leaf and bud. There are some moderately mature tips in the mix, averaging 0.5″ inches (13 mm) in length. The whole leaves average length is about one inch (25.4 mm). The aroma is floral (roses), and what seems to be a light black licorice hint.

Compared to some of the Darjeeling oolong teas that I have tried, this tea seems to be more forgiving in the taste. I have served one specific Darjeeling oolong to about ten people who all told me that they tasted squash or sweet potato, and they did not seem to mean that in a good way, despite their attempts to make it sound like it did not bother them. Although I do not taste squash or sweet potato myself, I certainly take everyones’ opinions into consideration, especially when the opinions all seem to match one another. Three of those people I had try this Oolong Tea from Mount Kanchenjunga. The result, no squash or sweet potato descriptions, just flowers. I prepared both teas under the exact same measurements of leaf, water temperature, and time.

This is a very enjoyable Oolong, fashioned in the Darjeeling oolong tradition. The aroma and taste maintained the dominant rose and cherry characters, similar to the products from Mount Kanchenjunga reviewed previously. The fresh appearance and full aroma of the dry leaves was very impressive. I can honestly say that this is one of my preferred products of this type from the Nepal and Darjeeling areas.

Thank you to Deepak at Niru Trading for providing this sample to me. Cheers!

Kanchan Gold Tea from Mount Kanchenjunga in Nepal

Here is a tea that has been begging for a review since the moment I received the package of samples from Mount Kanchenjunga in Nepal. This review focuses on the Kanchan Gold Tea.

The sample packet has been opened, and this tea looks like the more well known golden teas from the Yunnan Province of China. I haven’t had anything like this in a few months. Let the journey begin…

Kanchan Gold Tea Dry Leaves

The dry leaves have a dark brownish-black color with a generous amount of golden tips. The leaves appear to be mostly whole leaves, with some large fragments, and buds. There are no bare stems in the mix. The leaves are lightly twisted. The leaves and buds are covered in delicate golden hairs. A fine leaf and bud pluck is displayed on some stems. The aroma is sweet and strong, with scents of malt, brown sugar, and roses.

Nine grams of dry leaves were placed in an eighteen ounce (530 ml) cast-iron teapot. Purified spring water was heated to 195°F (90°C). The leaves were infused for three minutes, with thirty seconds being added to each subsequent infusion.

Kanchan Gold Tea 1st Infusion

The first infusion produced a liquor with a bright, golden-orange color with red tint, clear and transparent. The aroma had dominant scents of malt and roses. The body is full, with a lively, almost sharp texture. The taste has notes of roses, malt, and light jasmine. The aftertaste is lightly sweet (malt), with a pleasant floral essence.

Kanchan Gold Tea 2nd Infusion

The second infusion produced a liquor with a noticeably lighter color of golden orange, with a very slight red tint. The aroma has lightened, and the scent of roses is dominant, with a light malt scent remaining. The body has lightened to medium, and the texture is not as lively and sharp. The taste has lightened, and notes of roses and light jasmine are outweighing the now light malt note. The aftertaste is lighter, and the floral essence has dissipated some.

Kanchan Gold Tea 3rd Infusion

The third infusion produced a liquor with a lighter color of golden orange than the second infusion, and almost no reddish tint. The aroma has lightened again, and is almost entirely floral (rose). The body remains medium. The taste has lightened again, and is dominated by light rose and light jasmine notes. The malt note is very light. I would not expect a fourth infusion to produce much aroma or flavor.

Kanchan Gold Tea Infused Leaves

The infused leaves have a uniform copper-brown color. The leaves are mostly whole, with a generous portion of mature buds, and few large leaf fragments. The pluck is one fine and a fairly mature bud. The leaves have an average length between 0.75″ (19 mm) and 1.25″ (32 mm). The aroma has scents of wet roses, forest floor, and what seems to be a light cherry scent. There is also a light touch of spice in the aroma.

Many of the characteristics of this tea were similar to the golden teas of the Yunnan region. The color of the liquor, the appearance of the leaves in both dry and infused form, and the general size and shape of the teas leaves were all similar to some high grade Yunnan black teas that I have had. What was unique about the Kanchan Gold was the obvious scent of roses, and touch of jasmine. The three teas that I have had from Mount Kanchenjunga all seem to have that rose and jasmine scent and taste. This tea has plenty of the good qualities of a Yunnan black tea, and a touch of individuality. For the common tea drinker, the difference may not even be noticeable between this Mount Kanchenjunga gold tea and a Yunnan black tea. For the more experienced enthusiast, this is a nice, subtle change of pace.

Thanks to Niru Trading for providing this sample of Kanchan Gold Tea. The teas of Mount Kanchenjunga have been a great experience so far, and I still have two products to try out. Cheers!

SFTGFOP Black Tea from Mount Kanchenjunga in Nepal

Today’s review will focus on the Super Fine Tippy Golden Flowery Orange Pekoe (SFTGFOP) Black Tea, sourced from the foothills of Mount Kanchenjunga in Nepal. This tea appears to processed in a very similar manner to Darjeeling second flush teas.

Let the journey begin…

Mt. Kanchenjunga SFTGFOP Black Tea Dry Leaves

The dry leaves vary in color, with a few being a bright green, some being reddish, while the majority are dark brown and black. There is a generous amount of silver tips in the mix. The leaves are all small to medium fragments, and rolled. Again, the appearance is very similar to a Darjeeling second flush. The aroma is very pleasant, with strong scents of cocoa, cherry, and a lightly floral hint.

Three grams of dry leaves were placed in a five ounce (150 ml) ceramic infusion cup. Purified spring water was heated to 195°F (90°C). The leaves were infused for three minutes.

Mt. Kanchenjunga SFTGFOP Black Tea 1st Infusion

The first infusion produced a liquor with a bright amber-orange color, clear and transparent. The aroma fills the room with scents of roses, cocoa, and light cherries. The body is medium-full, with a lively, mouth-filling texture. The taste is very floral, with strong notes of roses, slightly lighter jasmine, with softer notes of cocoa and cherries. The aftertaste is sweet and floral, and a lingering flowery essence can be felt on the breath.

Mt. Kanchenjunga SFTGFOP Black Tea 2nd Infusion

The second infusion produced a liquor with a lighter shade of amber-orange color. The aroma has lightened some, but retains a dominantly floral character, with very light scents of cocoa. The body has lightened some. The taste has also lightened, with the floral notes remaining dominant, but the cocoa note seems to be more recognizable in the second infusion. The aftertaste is floral, and the essence has lost some strength, but is still present.

Mt. Kanchenjunga SFTGFOP Black Tea 3rd Infusion

The third infusion produced a liquor with a slightly lighter shade of golden orange color. The aroma lightened some from the second infusion, and remains dominantly floral, with a touch of cocoa. The body and taste also lightened. The taste remains mostly floral, and the cocoa note has lightened but is still recognizable.

Mt. Kanchenjunga SFTGFOP Black Tea Infused Leaves

The infused leaves vary in color from dark green, light to dark brown, and black. All leaves are small to medium fragments. There are some small bare stems in the mix. Stems show a two leaf and bud pluck. There are a generous amount of tips in the mix. The aroma has scents of cocoa, roses, and light cherries.

I am hoping to have a sample or two remaining of a second flush Darjeeling tea from 2013. I would like to find the time to compare this Nepal SFTGFOP with a similar grade Darjeeling second flush. The primary difference between the two, as far as I was able to tell, is that the Nepal tea had more of a cherry taste than a grape taste, like a Darjeeling. The floral rose and jasmine notes are very similar to a Darjeeling. The combination of cocoa and cherries made the aroma and taste of this tea very comforting. I am looking forward to comparing these teas side by side with some Darjeeling varieties. The side by side comparisons tell the real stories of each tea.

Have a nice weekend everyone. Pittsburgh will finally have some spring temperatures, so I will be outside preparing my flowers beds for more friendly weather. My roses will be given steeped tea leaves for some nutritional benefit, and I will be happy drinking more tea to provide more food for the roses. Cheers!

White Tea from Mount Kanchenjunga in Nepal

I have heard and read that Nepal teas have some traits similar to Darjeeling teas. Thanks to the generosity of Niru Trading, I have an opportunity to try samples of white, green, black, and oolong teas from the foothills of Mount Kanchenjunga in Nepal. These will be my first experiences with Nepalese teas, so needless to say that I am quite excited to try them out and compare them with teas that I am more familiar with.

Niru Trading is certified organic by the USDA, NASAA (Australia), and JAS (Japan). The tea bushes are grown on pollution free land. It is said that one can taste the freshness of the Himalayas in each sip of the teas from this region. Mount Kanchenjunga is located in the eastern-most border of Nepal, in the north corner, with China to the north, and the Sikkim state of India to the east.

The sample that this review will focus on is the White Tea from the Mount Kanchenjunga foothills. The packet has been opened, and this white tea looks very fresh. Let the journey begin…

Mount Kanchenjunga White Tea Dry Leaves

The dry leaves have a fresh, bright green to forest green color, with plenty of silver tips. The leaves and tips are covered in delicate downy-like white hairs. Leaves appear to be all medium fragments, with many whole tips. There are no bare stems in the mix. The aroma has scents of sweet hay, light brown sugar, and light flowers.

Five grams were placed in a 9.4 ounce (280 ml) Tokoname kyusu teapot. Filtered tap water was heated to 175°F (75°C). The leaves were infused for three minutes.

Mount Kanchenjunga White Tea 1st Infusion

The first infusion produced a liquor with a very light, pale yellow color, clear and transparent. The aroma has scents of sweet hay, flowers (light jasmine and rose), and very light honey. The body is light, with a refreshing smooth texture. The taste has fresh notes of sweet hay, light floral (jasmine & rose), very light pear. The sweet hay continues in the aftertaste, and a flowery essence is left on the breath.

Mount Kanchenjunga White Tea 2nd Infusion

The second infusion produced a liquor with a slightly darker shade of light, pale yellow color. The aroma has more dominance on the floral (jasmine, rose) scents, and a light honey scent. The sweet hay scent has lightened. The aroma is quite different from the first infusion. The body remains light, and the texture refreshing and smooth. The taste has evolved significantly from the first infusion. The notes of jasmine and rose are dominant, while the sweet hay note has diminished. The taste is dominated by floral notes, which reminds me of some Darjeeling first flush teas. The aftertaste and essence are both dominantly floral.

Mount Kanchenjunga White Tea 3rd Infusion

The third infusion produced a liquor with a nearly identical color to the second infusion. The aroma remains dominantly floral, with some lighter sweet scents. The body and texture remain light and refreshing. The taste has lightened some, but is still dominated by floral (more rose, less jasmine) notes, and some light sweet (honey) notes. It is interesting that the taste has changed yet again, with the rose being the dominant taste, and the jasmine lightening some. There is much taste and aroma in this third infusion, and I have really enjoyed the evolution of both from infusion to infusion.

Mount Kanchenjunga White Tea Infused Leaves

The infused leaves have a fresh, light green color. The leaves are all medium sized fragments, with many whole tips. Stems display a two leaf and generous bud pluck. The leaves have a silky feel, but are not delicate. I believe an additional one or two infusions are possible. The aroma is incredibly floral, with dominant scents of jasmine and roses, and a lighter scent of sweet hay. The aroma of these leaves is incredibly fresh and clean.

My honest opinion of the first infusion was one of being underwhelmed. I thought the aroma and taste of the first infusion were fresh, clean, but very basic. However, that all changed with the second infusion, which had a completely different aroma and taste than the first infusion. Suddenly, the aroma and taste of the second infusion could compete with the first infusions of some good quality Darjeeling first flush teas. I was shocked in the difference between the first and second infusions. The third infusion continued the floral bouquet in aroma and taste, which I very much enjoy. Had the characteristics of the first infusion been maintained in the succeeding infusions, my personal rating of this tea would have been average. By the end of this review, however, I gave this tea a high mark. The evolution of the aromas and tastes from infusion to infusion was very pleasing, and the aroma and freshness of the infused leaves was truly invigorating.

My first experience with Nepalese tea was incredibly positive. This tea put my emotions to the test, evolving from the initial feeling of slight disappointment to the final conclusion of being highly impressed. Many thanks to Niru Trading for providing this opportunity to try the teas of Mount Kanchenjunga. Cheers!