As my first Darjeeling, I wasn’t exactly sure what to expect. The color of the tea threw me off, since it wasn’t as dark as blacks usually are. The taste is nice, definitely different than a “normal” black.
“I'm getting back into my regular life a bit, and the clearest sign of that is that I'm doing more with tea again. My husband even treated me to a tea kettle I've been wishing for some time:...” Read full tasting note
“Still not one of my favorites, but with a shorter steep and a little milk to soften it I'm beginning to see why people like Darjeelings.” Read full tasting note
“I'm not really sure how good this particular darjeeling is as compares to other darjeelings, but it was basically exactly what I wanted right now, and it's really hitting the spot. So much of...” Read full tasting note
“Light amber, sweet smelling with all of the delicate flavor I expect from a good Darjeeling.” Read full tasting note
Black tea from the Darjeeling region of India. Darjeeling tea is treasured for the rich golden liquor and unique muscatel flavor. This tea scores high on both counts. The ‘Darjeeling Rhapsody no. 22’ is a superb second-flush (summer) tea from the highly regarded Risheehat estate. An excellent introduction to this wonderful variety.
Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.
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This is my first Darjeeling and I have a class in like 10mins, so this will be short and under-educated.
I most likely over steeped this because the first taste I’m getting is bitterness. Subsequent is the boldness I expect from any black tea with layers of what I’m gonna to say is floral with a bit of spices. I’n also tasting some notes that are like raisins but better. Nice clean astringent finish. I will have to re-steep and report back on that. Till then, I will refrain from rating it.
So I didn’t care much for darjeeling on its own, but it sure makes some good chai! Here’s my basic recipe for chai:
1 1/2 cups water
1 1/2 cups milk
1-2 T sugar (to taste)
2 tsp or so tea of your choice (black or green; i like it with green tea too)
2-3 cardamom pods (i imagine you could use ground cardamom if that’s what you can find)
10 black peppercorns (i never taste pepper in my chai, but it gives it a tad more spice)
1/2 star anise pod (or a whole one if it’s pretty small)
1/4 cinnamon stick (i’m not too picky with this cuz it’s hard to get exactly how much of one you want broken off)
dash of ground nutmeg
dash of ground ginger
Bring water to boil in a small saucepan. Dissolve sugar. Add tea. Drop heat and simmer for 5 min. Turn heat back up. Add milk. Bring to boil. And be careful when boiling anything with milk or it’ll boil over. Not that i would ever do such a thing. ahem Once it’s boiling, drop down to a simmer again and simmer for 5 more minutes. Strain and serve. I like to strain it twice because that seems to get more of the little grainy stuff from the bottom. I usually just strain the whole thing back into the measuring cup i used to measure the milk and water, rinse the strainer, then strain from there into whatever cup i’m using. Also, the amounts of liquid i use ends up filling my really big mug just right. So you may want to cut down on both.
So, I’ve owned this tea for a couple months now, and I’ve been too enamored of my caffeine-free teas to have tried it. (I’ve also been kind of chicken when it comes to Darjeeling, because I’ve had such bitter Darjeelings before that were not good at all.) Not too harsh, this cup is mellow and has a nice body to it. I’ve thoroughly enjoyed taking this Darjeeling to class with me in my Teas Etc. mug with the chinese characters—brews a nice, full flavor, (not over-developed!) keeps me alert, and the sight of real tea leaves always starts an interesting conversation with the students around me.
Adagio has done a good job with this tea!