Darjeeling Tea Boutique

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Recent Tasting Notes

100

So having tasted this, I think I now know what the fabled muscatel flavour is. It turns out it was the indescribable, most prominent note that I tasted in the 2013 Giddhapahar autumnal that I bought last year.

The smell of the dry leaf, though similar to the 2013 autumnal, is at the same time unique, carrying a hint of sweetness that I don’t quite pick up in the autumnal.

Astringency is very gentle, barely noticeable as a puckering on my tongue. Though as the cup empties, it slowly accumulates to become more evident.

Tastewise, I don’t think I’m that yet qualified to differentiate between the two. They’re both flowery and musk-like. I’ll leave it at that for now, at least until I can better tell the difference.

Flavors: Flowers, Muscatel

Preparation
185 °F / 85 °C 2 min, 45 sec 1 tsp 12 OZ / 350 ML

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85

The first of a six pack that I got from Darjeeling Tea Boutique. I ordered two, but got four free samples! How awesome is that?

Anyway…

When I first opened the pack and took a whiff, I was pleasantly surprised at how differently the dry leaves smelled compared to the black autumn flush Giddapahar that I’d ordered last year. The latter was very strong, almost overwhelming in a strange scent that I couldn’t (and still can’t) quite put my finger on. But it’s definitely unique.

This one also smelled rather strong, but in a way that I could almost immediately recognize as sweetness. A sweet, strong scent that wasn’t so much overpowering as it was intoxicating. I knew I had to taste it (well of course, since I’d already opened it lol!).

My electric kettle broke down a while back, so I had to settle with the stove and a saucepan. Put in half a teaspoon of leaves – didn’t want to use too much – into my 350ml teapot, and let it steep for 2 and a half minutes.

Poured it out. Wasn’t green. Probably because my water was too hot. Tasted it. Mild, of course. Pleasantly mild, reminds me of the raw puehr I had last year. I think I’m going to have to steep more leaves to get more taste out of this, but this is very nice by itself.

Very very mild, almost barely noticeable astringency at the end, just a puckering of the tongue rather than any kind of bitterness. I’ll probably have to drop the temperature and increase the amount of leaves next time, but this is really good.

Second cup was of course a lot more astringent because I left the leaves in, but I made sure to mix in enough water to cool it down and slow the… whatever process that releases tannins. Kept it steeping while I drank the first cup. Apparently it didn’t slow down enough, because now my mouth is a lot more puckered.

No bitterness, though. I’ll update this when I try doing it under better conditions, haha.

Flavors: Nectar, Sweet

Preparation
180 °F / 82 °C 2 min, 30 sec 0 tsp 12 OZ / 350 ML

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100

My first time tasting real tea. I can’t really describe it that well. I can’t find the right words in the flavour dropdown list. But whatever it is, I’m pretty sure I’m not going back to teabags.

Flavors: Earth, Flowers

Preparation
205 °F / 96 °C 2 min, 30 sec 0 tsp 5 OZ / 150 ML

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94

Truly characteristic of Pure Darjeeling White. Abstract feeling. Un-describable.
Yellowish transparent liquor shading a hue to the watery texture. Fruity,mellow and wholesome to the senses. Characteristic smell to compliment the Godly taste. Very satisfying for the White lovers. Avongrove has successfully produce the best of the season (2012) despite the scant rain and low production.

Preparation
185 °F / 85 °C 5 min, 0 sec

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96

Truly characteristic of Pure Darjeeling White. Abstract feeling. Un-describable. Light transparent liquor shading a hue to the watery texture. Fruity, and wholesome to the senses. Characteristic smell to compliment the Godly taste. Very satisfying for the White lovers. Avongrove has successfully produce the best of the season (2012) despite the scant rain and low production.

Preparation
185 °F / 85 °C 4 min, 45 sec

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90

Distinct First flush with the characteristics smell of Darjeeling’s unique aroma which fills the entire senses. Refreshing. A tea connoisseur’s delight.
A fading light brown liqour got from a 2 – 3 min. steeping typical of the Spring Teas from the Queen of hill stations. It holds the charasteristic fragrance even after brewing, and is complimented by an equally more ambrosia like muscatel taste, which is perfect .

Preparation
185 °F / 85 °C 3 min, 30 sec

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93

Distinct First flush aromas with the characteristics smell of Darjeelings’ uniqueness which fills the entire senses. Refreshing.

Liqour: A fading light brown liqour got from a 2 – 3 min. steeping typical of the Spring Teas from the Queen of hill stations. It holds the charasteristic fragrance even after brewing, and is complimented by an equally more ambrosia like muscatel taste, which is perfect for as a breakfast tea, or as an afternoon tea, to rejuvenate the tired cells. Simply amazing; Credited undoubtedly as God’s drink.
The flavours are best enjoyed after second and third infusions.

Preparation
190 °F / 87 °C 3 min, 45 sec

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87

The liquor got from the first flush 2012, clonal of Mim (Darjeeling Tea) was on the higher shades of light. Easily be regarded as second flush variety.
Mellow and fruity and light would be the correct form of description for the liqour got at this steeping time and temperature, which filled the entire senses lasting long even after sometime. Refreshing.

Preparation
185 °F / 85 °C 3 min, 30 sec

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96

Light liquor which could easily be mistaken for a White tea. A typical Darjeeling First Flush flavour, the aromas of which fills the air after a minutes’ steeping time. Wholesome, sensuous, fruity, hitting the right notes on the palate with freshness which seems to linger long enough after the last sip.
Definitely, the best Darjeeling tea in the world as boasted by the Avongrove T. E..

Preparation
190 °F / 87 °C 4 min, 30 sec
Niranjan Naulakha

Did with the second infusion today. The leaves were fruity and inviting. The liquor got from a 5 minutes steeping were similar to the one from the first infusion. A light liquor with hints of yellowish, and copper. The flavour remained the same but was on the waning side. didn’t expect that mush from a used leaves left in waiting for the second infusion for over 24 hours.

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