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| The Subject: | Nonsuch Estate Nilgiri |
| Company: | The English Tea Store |

About the rating designation.
| Water temperature: | 212° F |
| Steeping time: | 2-5 mins. |
| Tea type: | Black |
| Dry leaves: | Broken leaf, aroma varies with steeping time |
| Round A, 1st Infusion: | |
| Steeping time — | 2 mins. |
| Aroma, plain — | Lightly fragrant |
| Taste, plain — | Mild, fruity, slightly tangy as cooled |
| Color, plain — | Light amber |
| Round B, 1st Infusion: | |
| Steeping time — | 5 mins. |
| Aroma, plain — | Richly fragrant |
| Taste, plain — | Strong, slightly bitter |
| Color, plain — | Dark amber |
| Taste, enhanced — | Takes milk well, needs some sweetener |
| Round B, 2nd Infusion: | |
| Steeping time — | 5 mins. |
| Aroma, plain — | Light, weak |
| Taste, plain — | Lighter taste, no sweetener needed |
| Color, plain — | Lighter amber |
Comments:
This tea from the Nilgiri region of India is said to taste similar to Ceylon teas. The Nonsuch Estate teas, though, are supposed to have a fruitiness. That depends. How long you steep this tea can vary the taste considerably. The vendor gives a steeping time range of 2 to 5 minutes. We tried the tea first at 2 minutes and did a second round with fresh leaves at 5 minutes. Quite a difference.
Round A steeped at 2 minutes was light, fruity, and needed no additives. A great tea break for those who like their tea straight.Round B steeped at 5 minutes, was more similar to a nice Assam tea, with a dark amber color and malty aroma and taste that endured even with a bit of milk added. Perfect for those who like milk in their tea and a stronger taste.
The leaf pieces are broken leaf, clearly evident when dry and after steeping:
The tea in the photo here is Round B, 1st Infusion. The “Thé” (“Tea”) towel was a gift from hubby several years ago. Even then, we were stocking up on items to include in our tea review photos.
Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.



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