Part IV of X in a series on classic teas you need to taste
Origin: Darjeeling, India, roughly 7,000 feet above sea level
Dry leaves:
- Burnt sienna, olive greens, and dark-toasted browns
- Fragrances akin to muscatel and rose oil
Wet leaves:
- Rose and grape notes continue. Cooked peach and apricot can also be present. I have also detected scents associated with tomoato vines and stems
Liquor:
- Medium-to-light briskness
- Light astringency
- Aromas of grape, rose oil, or tomato vine
Darjeeling teas derive from the Chinese varietal of plant, while most other Indian teas are produced from the assamica varietal.
Many of these teas grow on steeply sloping mountainsides, and then are hard-withered in heated troughs. Added to that, second flush teas’ natural defenses are activated by allowing local insects to nibble on the leaves before harvest. Location and process serve to produce a wider range of stronger fragrances.
Some of the more recognized estate names include: Chamong, Goomtee, Gopaldhara, Margaret’s Hope, Makaibari, Namring, Pussimbing, and Puttabong.
Join WTR’s online tea tasting.
Order in advance, then watch the video as you taste. Give comments and feedback. Interact with the tasting community.Go to the Future Episodes page for more.
