The Nilgiris, or Blue Mountains, are a range of mountains in the South Indian states of Tamil Nadu and Kerala. Neela, a Nilgiri black tea, is grown at an elevation of 6,000 feet in the Nilgiri’s Coonoor district, renowned for its lush, green, rolling hills and its plethora of birds and wildflowers.
The tea garden where Neela is grown is blessed with both high elevation and evenly distributed rain patterns, an ideal environment for producing flavorful, aromatic, high-quality teas.
Neela’s distinctive crafting includes plucking the leaves in the early morning. The leaves are withered for a short time and then gently rolled with light pressure. Traditional teas of the Nilgiris are made with much heavier rolling pressure. The light rolling imparts a semi-oxidized effect and allows its flavor to transform gradually.
Though tea is produced throughout the year in Nilgiri, the best teas are from the cooler winter months (late November to mid February). At this time, the cool, dry air slows the growth of the plant, ensuring a higher concentration of sap in the leaf.
Ingredients: Black Tea Leaves.
Delicious green herbal, floral, and citrus aromas. Full, smooth taste with a subtle turbinado sweetness.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|