B-IN-030

Munnar Black

High grown orthodox black, from Kerala, India.

Black tea

Munnar Black is strongest on brightness, sweetness and astringency. Typical tasting words: peach, malt, honey. Commercial tea planting in Munnar's Kannan Devan Hills began under British management in the late nineteenth century. Consumed widely across South India both as a brisk breakfast cup and as spiced chai with milk and sugar.

Also known as Munnar Orthodox, High Range Black and Kerala Black.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami1brightness4body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty1toasty1malty2honey2spicy1woody2earthy1smoky0creamy0citrus2stone fruit2tropical0cocoa1caramel1

Facts

Origin: Kerala, India
Plant: Camellia sinensis var. assamica
Harvest: winter to spring
Elevation: high
Oxidation: 85 to 95%
Roast: unroasted
Leaf: twisted
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

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

Caffeine

A cup of Munnar Black carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 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	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
morning
afternoon

Pairs with scones_cakes, pastry and breakfast_dishes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.