(Estate Black Tea)
Country of Origin: India
Shipping Port: Cochin
Grade: BOP (Broken Orange Pekoe)
Altitude: 5000 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: One of the nicest teas produced. Has pronounced
orange blossom-like flavor with a light golden cup. Best enjoyed in the
Infusion: Bright, tending coppery
Ingredients: Luxury black tea.
Nonsuch is one of the best Nilgiri district teas in league with Tiger
Hill and Glendale. The Nilgiri area is in Southern Central India and
certainly well suited to the production of tea. The cooler temperatures
of the mountains and abundant rainfall ensure superb cropping
conditions. Generally Nilgiri teas resemble better Ceylon teas but tend
to be somewhat more delicate in their flavour. Nonsuch has a hint of
fruitiness that is quite distinct to the Nilgiri area.
In the world tea trade South Indian tea is highly valued. The estates
are quite small and each estate’s taste profile is quite different from
one another. During earlier times the USSR was very active in the weekly
tea auction in Cochin, bidding up prices to high levels. Due to the
high prices achieved at auction the South Indian tea estates maintained
good husbandry and production practices that allow them to receive a
return that is generally higher than most other tea growing areas.
Nilgiri is a mountainous region of Tamil Nadu State in southeastern
India. The peaks of the Nilgiris rise abruptly from the surrounding
plains to an elevation of 5000 - 8500 feet above sea level. Tea was
first planted on an experimental basis in 1835 and the first commercial
tea garden was at Thiashola Tea Garden, which began operations in 1859.
The tea at Thiashola was cultivated by Chinese prisoners of war,
captured by the British during the Opium Wars.
The climate of the Nilgiris allows tea to be produced all year round.
The first flushes of the new season are picked from April until May and
account for about 25% of the region’s total harvest. The 2nd flush -
accounting for about 40-45% of the yearly crop is from Sept. to Nov.,
and lastly the third flush is from Dec. to Jan. The best teas are
produced during January and August.
Hot tea brewing method: Bring freshly drawn cold water to a rolling
boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the
boiling water into the teapot. Cover and let steep for 3-7 minutes
according to taste (the longer the steeping time the stronger the tea).
Even though milk and a dash of sugar help capture the floral character
of this tea, it is perfectly acceptable to consume this tea
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of
tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly
boiled water over the tea. Steep for 5 minutes. Quarter fill a serving
pitcher with cold water. Pour the tea into your serving pitcher
straining the leaves. Add ice and top-up the pitcher with cold water.
Garnish and sweeten to taste. [A rule of thumb when preparing fresh
brewed iced tea is to double the strength of hot tea since it will be
poured over ice and diluted with cold water]. Please note that this tea
may tend to go cloudy or ‘milky’ when poured over ice; a perfectly
normal characteristic of some high quality black teas and nothing to