Following on from last night’s success, I decided to try another of my first flush darjeelings. This one is from the Chamong estate, and is a first invoice.
It’s another fabulous first acquaintance. The scent of the dry leaves is amazing. It’s slightly more subtle than yesterday’s Badamtam, but it smells similarly of peach and apricot, with a touch of lemoniness about it. It’s less perfume-like. The leaves are, once again, quite long and wiry. There’s a slightly higher incidence of downy white buds, although they’re otherwise very similar in appearance. I brewed it similarly to the Badamtam, 3 minutes in just boiling water.
The liquor is much lighter in colour, more of a champagne yellow-gold than the deeper amber I’m used to. The peachiness comes out wonderfully now, and is mouthwateringly juicy. To taste, this is very, very subtle. There’s a sweetness to the initial sip, which quickly develops into a lightly grassy taste. It’s not at all drying or astringent, just delicately sweet, slightly fruity, and very refreshing. I don’t think there could be a more fitting drink for a spring evening. It’s still a bit cold out yet, but I can see this being a wonderful late afternoon drink a couple of months down the line. Definetly worth a try, and it’s more than convinced me to continue experimenting with first flush darjeelings — I may have found my tea nirvana!