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This was a free sample provided by Upton with my last tea order. Steeped 2 heaping tsp. in 500 ml. water in the Breville.

First off, I am soooo glad that I decided to follow Upton’s steep parameters on this (which is about 1 minute shorter than what I normally would do). Although when it was piping hot the flavor was thin and watery, as it cooled a stronger, more astringent taste came out that would have been too tannic with an extra minute of steepage.

This is bolder and heavier than the other Darjeeling I tried from Upton – it’s reminiscent of an Assam, definitely. The texture is perfect for a black tea, and there is a pronounced astringency that is characteristic of Assams that I didn’t get with either Ceylons or that one Darjeeling (I really need to try more of them!).

I like it, and I liked being able to try a second flush. It’s fun learning about all of these flavor nuances!

Preparation
Boiling 3 min, 0 sec

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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