Tea Classics: Darjeeling 2nd Flush

by Jason Walker on July 27, 2009

in Member Content

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IMG_0002Part 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, sweet spice (cinnamon, nutmeg, clove,) or occasionally tomato vine

Darjeeling teas may be produced from sinensis sinensis cultivars originally brought from China, while most other Indian teas are produced from assamica.

These teas can 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, Jungpana, Margaret’s Hope, Makaibari, Namring, Pussimbing, and Puttabong.

Compare teas with others on the Scoresheet.
Walker Tea Review- a tea blog with tea reviews and tea tastings.
Want to see a tea reviewed? Contact me: jason@walkerteareview.com

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