B-NP-042

Nepal Black

नेपाली चिया

Second flush orthodox, from Ilam, Nepal.

Black tea

Nepal Black is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: muscatel, orchid, peach, honey, cedar. Tea gardens in Ilam were established in 1863 using tea seeds gifted from China, predating many neighboring Himalayan ventures. Frequently drunk plain to appreciate the complex Himalayan terroir, though common grades are cooked into spiced milk tea.

Also known as Ilam Black and Nepal Orthodox Black.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami1brightness3body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral3fruity4vegetal0marine0nutty1toasty1malty2honey3spicy1woody2earthy1smoky0creamy0citrus1stone fruit2tropical0cocoa1caramel1

Facts

Origin: Ilam, Nepal
Plant: Camellia sinensis var. sinensis
Harvest: second flush, May to June
Elevation: high
Oxidation: 80 to 90%
Roast: unroasted
Leaf: twisted
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

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

Caffeine

A cup of Nepal 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	2.5 g	90 to 95 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	4.5 g	90 to 95 °C	20 s, 25 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

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

Drinking it

morning
afternoon
afternoon
midday
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Pairs with pastry, scones_cakes and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.