55
drank Darjeeling Autumnal by Tlicious
49 tasting notes

I had this tea today with a very good friend of mine, and I really liked it.

I’ve never had Darjeeling before so I asked the guy at the counter what I should have, and he said Autumnal Darjeeling was the best bet. It’s considered to be the champagne of teas, and he suggested that I have it without milk, so I did. Apparently Darjeeling tea is difficult to have with milk and makes it lose its taste? But I’m not sure on this, so feel free to experiment.

It has quite a coppery colour, and quite a soft, smokey taste. It is a beautiful, distinctive tea and has some definite notes. I like this tea, and now that I’ve had it I feel like I understand Darjeeling teas and what they taste like and how they might vary. I like that this tea is gathered from October through November, copper-coloured teas from copper-coloured leaves.

I’d have this tea again, but I’d like to experiment with Darjeeling blends more before I try this tea again.

Preparation
Boiling 4 min, 0 sec

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Tea student, lover of loose-leaf mixtures, chai-ist and professional peppermint propagandist. Frequenter of teahouses, tearooms and tea shops. Partaker in tea rituals, ceremonies and tea times. Protector of a tea library, cabinet or cupboard. Steep, simmer, steam, a pot, a pitcher or a mug. Gunpowder green, rose black and plum white. While waiting for another kettle tea-twitter will be an outlet for me.
After all that, I suppose the only question left is:

More tea, vicar?

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