Grown in the Nilgiri Hills of Tamil Nadu, high in South India's Blue Mountains, this black tea comes from the Glendale Estate, one of the first tea gardens established in the region, with a history reaching back to the mid-19th century. The estate sits at around 6,000 feet, where a temperate climate, misty weather, monsoon rain and fertile soil combine to give the leaves their smooth, aromatic character. Glendale oversees the whole process itself, from picking through traditional withering, rolling and drying, and follows eco-friendly farming methods that also support the surrounding community.
In the cup it pours a bright golden liquor, brisk and medium-bodied, with a natural sweetness rather than tannic bite. On the nose there are soft floral notes, a trace of fresh grass and a touch of honey. The first sip leans citrus, tart and lively, before stone fruit and more delicate florals come through as it opens up. There is a rounded milkiness underneath that softens the brightness, and the finish is clean and gently sweet, with a faint whisper of spice that lingers after the cup is empty. It suits a casual daily cup just as well as a slower, more attentive tasting session.
To brew, use about one teaspoon of loose leaf per roughly 240ml of water, heated to 90°C, and steep for five minutes, adjusting the time up or down to taste and strength. It works well plain, and Nilgiri teas like this one generally hold up on their own, though a little milk, sugar or honey suits it too. Keep the leaf in an airtight container away from heat, light, moisture and strong odours so it keeps its freshness longer.
