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I used a well-heaped teaspoonful to a half-pint mug. The instructions for this are for two minutes’ brewing at 85° – 100°, so I let the water go off the boil for a couple of minutes and then brewed for two minutes. I noticed that all the tea had not sunk to the bottom – the instructions say you can get a second infusion.

It was quite a strong colour in the mug, a dark orange-brown, but I couldn’t detect anything much with the nose. In the mouth it had a little basic tea flavour – not a lot, at all – and, perhaps, the tiniest hint of butter smoothness.

I made a second infusion from the same tea and that was definitely a bit watery.

So I made another mug with a well-heaped teaspoonful and this time I used boiling water and brewed for three minutes. It really wasn’t much different. There may, possibly, have been the tiniest hint of fruitiness and a metallic hint, but they were very elusive and I only really detected them at all on the very first sip.

That was all yesterday. I made another boiling water stroke three minutes mug today, remembering how other Darjeelings have struck me differently on different days, but this one was no different.

This is a disappointment for a comparatively expensive tea, but it’s quite innocuous – nothing at all unpleasant about it – so I’m going to give it a neutral 50 rating.

A postscript: this tea prompted me to experiment with my kitchen scales and some of the teas I have in quantity, to work out the weights of various teas, and I am definitely using at least the recommended quantity (Imperial Teas recommends 1gm to 100mls for this one).

Preparation
Boiling 3 min, 0 sec

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Bio

Happily retired male.

Started exploring ‘proper’ tea in March, 2010 after decades of PG Tips teabags. I was initially looking for ‘the perfect tea’; now I don’t want to find one – I’m so much more enjoying exploring the variety.

A confession: I take my tea with four sweeteners to a half-pint mug.
28/05/2012 – I’ve decided to wean myself off the sweeteners, starting this morning, so, three per mug instead of four (I’m getting a growing feeling that I’m failing to get the best out of some of the oolongs and greens I try and I intend getting a gaiwan and the appropriate little cups, and sweeteners don’t seem to be appropriate, there). 16/02/2013 – since New Year’s Day I’ve only been using two sweeteners. I’m struggling to get used to it, to be honest – some teas are more difficult than others.

How I make tea: either in a traditional teapot which holds enough for three half-pint mugs and has a removable infuser (London Teapot Company); or in a half-pint mug with an Agatha’s Bester filter. Sometimes I vaguely think about getting some nice, genteel cups and saucers …

Important: I measure the tea with plastic kitchen measuring spoons – teaspoon and half-teaspoon sizes – so when I say a ‘heaped teaspoon’, as the correct measure is a levelled one, I should probably be calling it ‘two teaspoons’!

Location

Derbyshire/Staffordshire, UK.

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