I know I’ve had this one before, but for whatever reason, I didn’t log it. I didn’t even have it in my cupboard. Lazy sophistre!
Darjeelings are probably the type of black tea that I should focus on next in terms of training my palate. I can compare Assams and Keemuns without difficulty, Lapsangs are no trouble, but my memories of Darjeeling teas usually wind up blending together, such that I have a difficult time developing clear favorites. Given how much I’ve liked the muscat notes in some other teas, though, I think we should get along splendidly.
The cup brews to a lovely bright golden color that reminds me of hay in the sun…which is not a bad thing, as the flavor sort of makes me think of sweet hay with a very mild muscat, not strong enough to be tart the way it sometimes can be. When the cup was hotter (usually the time when the muscat tartness is strongest) it seemed almost like a citrusy note, but has since smoothed out immensely. Every now and then I get a glimpse of something almost spicy, but it’s very faint. It’s a very smooth cup, not astringent at all, and quite light. A nice way to inform my stomach that we’re awake and about to begin the Assamica assault so that we can get the caffeine bomb we need in order to write proper English sentences!
Just guesstimating on my steep time, today. 2 teaspoons in 16oz.
