Several Nilgiri tea estates seem inclined to produce their basic black teas in a style that will woo the Ceylon tea drinker. I'm not sure if this is a good or bad thing, but it does leave some of these teas with a rather generic character. Rest assured, this Thiashola tea is not one of them.
There is a wild and rustic quality to this tea. The aroma, while clearly that of a Nilgiri, bears a resemblance to that of a good aged sheng (raw) Pu-Erh. There is also a slight and atypical toasty/smoky note in the aroma and flavor.
The tea liquors up a bit on the light side, and this is not surprising as the leaves show a bit less oxidization than is typical of Nilgiri blacks. That may also contribute to this tea's low astringency and its ability to take strong brewing. And, it's clearly at its best when you use a little extra leaf and time. So brewed, it becomes soft, full and soothing. Like most Nilgiris, it has a pleasant fruitiness, but unlike the Iyerpadi with its bright berry notes, the Thiashola comes across more prune-like. There's also less citrus here, but the herbal notes remain and remind me, once again, of sheng Pu-Erh. The aftertaste is moderately long and tasty.
While there are finer and more expensive Nilgiri teas to be had, for the modest price of $6.50 for 4 oz. you get an very good and interesting tea.
If teas like Wu Yi Oolong or sheng Pu-Erh appeal to you, this may be your Nilgiri.
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