Sipdown no. 105 of the year 2014.
I did a little more research before I steeped this time. I had been surprised to find steeping instructions for darjeelings at less than boiling water temps. Then I read further and it appears that that is a recommendation for a first flush darjeeling, whereas a higher temp and lower steeping time is recommended for a second flush.
This being a second flush, I decided to up the water temp this time and see what happens.
First off, there’s a big difference in liquor color. The liquor this time is the color of maple syrup. Second, the aroma is different. It’s much more sharp and darjeeling-like, and I think for the first time I really understand the muscatel references. I still haven’t put my hands on an actual muscatel wine (the BF is embarrassed to buy any or for me to buy any given its reputation as a wino wine) but for the first time, I am smelling wine and not just a wine-like aroma. There’s still something that is nutty as well.
The flavor is much richer steeped this way, too. Instead of water chestnuts, I get something that is almost cocoa, definitely musky and woodsy, with a grapey tang. It’s astringent, but not painfully so.
I’m fairly sure this is how I should have steeped it the first time. Bumping the rating slightly.