Himalayan Golden Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Brown Sugar, Brown Toast, Butter, Chocolate, Cream, Dandelion, Dried Fruit, Floral, Herbs, Lemon Zest, Malt, Nutmeg, Orange, Raisins, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 3 g 8 oz / 236 ml

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From Beautiful Taiwan Tea Company

“Himalayan Golden cups out a light brown to copper-coloured liquor that has sweet, orange blossom-like flavours. It is a medium to full-bodied tea that has a clean finish and could serve as a morning or afternoon tea”.

BTTC is constantly on the lookout for outstanding teas to offer our customers. This one is grown high in the mountains of Nepal. Brew this stronger or lighter depending on which experience you would like according to the time of day. Brew it strong for a wake up brew, brew it light for subtle whiffs of the best darjeelings, wind caressing the mountains and floral notes not present in any other growing area.

Unfortunately, we are unable to offer bulk discounts on Himalayan Golden Black.

About Beautiful Taiwan Tea Company View company

Company description not available.

1 Tasting Note

85
1031 tasting notes

Since I spent my afternoon with this Nepalese black tea, I figured I should probably go ahead and post a review. I do not really want the backlog building up and I also want to make sure that I don’t misinterpret my admittedly fragmentary notes. I found this to be a perfectly solid black tea. It was not one of the most striking I have ever tried, but it was a very likable black tea of high quality.

I prepared this tea in the Western style. I steeped approximately 3 grams of loose tea leaves in 8 ounces of 205 F water for 5 minutes. I did not attempt any additional infusions.

Prior to infusion, the dry tea leaves emitted malty, toasty aromas with hints of floral character. After infusion, I detected aromas of almond, chocolate, and citrus. In the mouth, I mostly picked up on chocolate, brown toast, malt, cream, butter, roasted almond, lemon zest, and bitter orange peel notes balanced by a melange of floral impressions that reminded me of a mixture of dandelion, chrysanthemum, and marigold. In the background, I could pick up fleeting impressions of wood, brown sugar, raisins, prunes, nutmeg, and pungent mountain herbs. The finish was malty and toasty with fairly pronounced chocolate, roasted almond, citrus, and fresh flower notes providing lasting depth after the swallow.

Beautiful Taiwan Tea Company compared this to a Darjeeling, but I am not certain I agree all that much with that comparison. This tea was much toastier, maltier, and more citrusy. It also featured a much more pronounced presence of chocolate on the nose and in the mouth. It reminded me a little of the Nepal Jun Chiyabari ‘Himalayan Imperial’ Black Tea from What-Cha that I tried recently, except this tea was not quite as chocolaty. I liked it, but it struck me as being a little too heavy to be a regular cup.

Flavors: Almond, Brown Sugar, Brown Toast, Butter, Chocolate, Cream, Dandelion, Dried Fruit, Floral, Herbs, Lemon Zest, Malt, Nutmeg, Orange, Raisins, Wood

Preparation
205 °F / 96 °C 5 min, 0 sec 3 g 8 OZ / 236 ML

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