Nepal 2019 Sandakphu 'Ruby' Semi-Ripe Dark Tea

Tea type
Dark/heicha Tea
Ingredients
Not available
Flavors
Cedar, Dry Leaves, Earthy, Forest Floor, Mineral, Round, Smooth, Stewed Fruits, Tangy, Tea, Wet Rocks
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
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  • “Definitely halfway between a fully ripened tea and a black one as What-Cha states. It’s exceptionally clean and fresh tasting, more cool in feeling than warm. Smooth foresty-earthy, tangy ‘tea’...” Read full tasting note
    60

From What-Cha

A most unusual dark tea possessing a rich earthy dark chocolate aroma and taste.

It is processed initially as a normal black tea which is then left in a ‘jute bag’ exposed to the Nepalese elements for a year and then finally ‘fired’. This processing style is unique to Nepal and produces a tea which can be best described as ‘semi-ripe’ as it’s flavour profile is halfway in-between a black tea and a ripe dark tea.

Sourced direct from Sandakphu Tea, a factory which processes the tea grown by the villagers of Jasbire Village in Ilam District.

Tasting Notes:
- Smooth yet thick textured
- Rich aroma and taste of dark chocolate with earthy notes

Produced: Winter 2019

Origin: Sandakphu Tea, Jasbire Village, Ilam District, Nepal
Organic: Non-certified organic
Altitude: 1,900m

Sourced: Direct from the Sandakphu
Percentage of price going back to Sandakphu: 25%+

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 tsps per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

1 Tasting Note

60
1597 tasting notes

Definitely halfway between a fully ripened tea and a black one as What-Cha states. It’s exceptionally clean and fresh tasting, more cool in feeling than warm. Smooth foresty-earthy, tangy ‘tea’ taste along with a tone of stewed fruits. There’s a brightness to it that I was never able to pin down even after finishing the last of the bag. And now that I’ve read the leaf was aged for a year in a jute bag, I swear that’s a complementary taste.

Western could manage 2 steeps only if leafed heavily. Gongfu gave 6 or 7 solid over-steeped infusions that retained the smoothness but left some residual bitterness.

Overall, I found it an easily approachable tea and one I could recommend as a first step to somebody looking to explore shou pu’er. I never took good notes, so I’m hoping eastkyteaguy will fill in someday!

Flavors: Cedar, Dry Leaves, Earthy, Forest Floor, Mineral, Round, Smooth, Stewed Fruits, Tangy, Tea, Wet Rocks

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