B-IN-029

Kangra Black

Himalayan orthodox, from Himachal Pradesh, India.

Black tea

Kangra Black is strongest on sweetness, smoothness and brightness. Typical tasting words: orchid, apricot, cut hay, honey. Planted in 1849 with Chinese bushes; the region won European gold medals in the 1880s before a devastating earthquake in 1905 curtailed production. A boutique Himalayan tea with Geographical Indication status, known for its light, aromatic body and clean, non-astringent profile.

Also known as Kangra Valley Tea and Himachal Kangra.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami0brightness3body2smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral3fruity2vegetal1marine0nutty1toasty1malty1honey2spicy1woody2earthy1smoky0creamy0citrus1stone fruit2tropical0cocoa0caramel1

Facts

Origin: Himachal Pradesh, India
Plant: Camellia sinensis var. sinensis
Harvest: April to October
Elevation: mid
Oxidation: 80 to 90%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then firing, then sorting.

Caffeine

A cup of Kangra Black carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.8 g	90 to 95 °C	3 min, 4 min
Gongfu, 100 ml	4.5 g	90 to 95 °C	25 s, 30 s, 40 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
relaxing

Pairs with pastry, fruit and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.