Introducing a classic black tea from Manipur old trees, the Manipur Sundried Black Tea! A tea which is unlike any of the Manipur black teas we have offered till date! Made in Phaijang region with a population of only 198 people, the village dwellers stunned us with this exquisite produce this year. Extremely excited to share the first of this series of region specific black teas, with more to come later this year!
The leaves are finely plucked with only two leaves and a bud being used for this. Although the wild assamica plants have a tendency to darken quite significantly, yet we can see some golden tips in this batch due to the plucking being so fine and done on a nicely sunny pre-summer day. The tea fulfills the role of a daily drinking black tea as well as one for special occasions if you choose to do a high ratio gong fu style brew. The dry leaf smells woody with a hint of malt. When placed on the heated ware, the malt exhibits a milky character with a well rounded sweetness. That translates well into the liquor with first infusion having notes of wood, honey and malt. The second infusion is more complex with notes of walnuts with just a touch of minty herbs on the finish, pretty similar to the ones growing in the Manipur tea forests. The third steep had the classic assamica taste with a balanced astringency, shining with notes of malt and wood. The fourth is similar to the third, with an additional note of walnut. The fifth turned out to be the most interesting so far, although you could experience it in the previous ones too, by adjusting your brewing parameters. It had notes of honey and wood but with a rose note on the finish. The best part about all of these notes in this tea is that none of it is overwhelming and even if you do not like any of the particular notes, it wont be a problem since the main character lies in how it comes together and tastes like what it is, a sundried black tea made from centuries old Indian assamica trees, crafted with the utmost love by our lovely Manipur people! If you have ever visited the region, you would have experienced the warmth exuded by them and this tea makes you feel just that!
Appearance : Dark Orange
Taste : Malty, woody, walnut, honey, rose
Steeping Time : 3-4 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 1.5 gram per 100ml for western style, 5 grams per 100ml for gongfu style
Recommended Steeping Temperature : 90-95°C
Recommended Steeping Method : Works best gongfu style