Very clear, light gold infusion. The aroma of a much richer and darker black tea, maybe reminiscent of a Chinese Dian Hong (滇红). A gently sweet and soft taste with a hint of dryness in the aftertaste which implies that the lightness of body is inherent and not due to under steeping. Whereas I usually expect a rich body underneath quite a punch of floral flavor from a First Flush Darjeeling, this is much more mellow and it’s a good thing.
Darjeeling First Flush Hilton 2012
In the airy mountain climate of the Himalayas, the spring tea harvest of the Darjeeling region takes place from March to the end of April and is called the First Flush. This short harvest is valued for its unique, flowery aroma, as well as for its rare silver-green leaves. A delicacy among tea lovers, the scent and flavor remind one of a walk in a rainy flower garden.
