Damn, getting back on here is difficult. It’s been awhile, huh? I have no clue how to start this thing. Anyway, in case anyone who used to pay attention to the reviews I posted here on Steepster hadn’t noticed, I have been away and generally unreachable for a few months now. Some things happened. Let’s just leave it at that. Prior to today, I had no intention of ever making any further contributions to this platform as a reviewer, but before I call it a day for good, I want to take one more crack at this and just see what happens. I’m starting this new test run off with a tea I drank last year and never reviewed here.
I prepared this tea in what I imagine to be fairly typical Western fashion. I rinsed and then steeped 3 grams of loose leaf material in approximately 8 ounces of 194 F water. I did not attempt any further infusions.
Prior to rinsing, the dry tea leaves presented aromas of hay, straw, grass, almond, and chili leaf. After rinsing, I noted new aromas of dandelion, violet, and lemon zest accompanied by subtler scents of fresh spinach and wintergreen. The 5 minute infusion brought out aromas of cream, muscatel, peanut, and baked bread. In the mouth, the tea liquor expressed smooth, satisfying notes of cream, almond, malt, violet, dandelion, grass, hay, straw, dandelion greens, lemon zest, chili leaf, green wood, orange zest, baked bread, peanut, and muscatel that were underscored by subtle touches of fresh spinach, wintergreen, butter, grapefruit, and green apple. The finish was nutty and smooth, displaying a pleasant balance of almond, peanut, cream, malt, lemon zest, and orange zest notes and mild-to-moderate astringency.
This was basically a typical higher end first flush Nepalese black tea, but it was a very likable and drinkable one. The tea liquor was very aromatic and displayed excellent depth and complexity in the mouth. There was nothing out of place or unpleasant about it. The way Jun Chiyabari just cranks out great tea after great tea never ceases to amaze me. This was yet another winner in their portfolio.
Flavors: Almond, Astringent, Baked Bread, Butter, Cream, Dandelion, Grapefruit, Grass, Green Apple, Green Wood, Hay, Herbaceous, Lemon Zest, Malt, Muscatel, Orange Zest, Peanut, Spinach, Straw, Vegetal, Violet