Temi SFTGFOP Second Flush

Tea type
Black Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Shinobi_cha
Average preparation
205 °F / 96 °C 3 min, 45 sec

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11 Tasting Notes View all

  • “Monday morning? Is that you? How did you get here so soon? I chose this to drink this morning, was somehow in the mood for it and not exactly sure why. Today I added a smidge of raw cane sugar....” Read full tasting note
    94
    amyoh2 2309 tasting notes
  • “The first thing that I noticed when I brewed this tea was the aroma. I don't know how I didn't notice it last time, but this tea smells almost exactly like my Da Hong Pao. I also was rather...” Read full tasting note
    93
    smitty1110 240 tasting notes
  • “I received this as a free sample with my last RtR order. I was excited to get a tea from Sikkim as I am new to teas from that area. However, I was a little concerned when I realized how close it...” Read full tasting note
    80
    scottbee 109 tasting notes
  • “So far, my experience with RTR's teas has been great. They've almost all been delicious, above average (as far as I know, which isn't a lot), and their descriptions are really accurate. They don't...” Read full tasting note
    87
    Shinobi_cha 280 tasting notes

From Rare Tea Republic

A rich amber liquor yields a sweet, baked bread aroma and layers of caramel and dried plum. This is an excellent every day tea from a tea garden in the clouds.

Origin: Sikkim
Steep Time: 4 minutes
Water Temperature: 200
Tea per Cup: 1.5 teaspoons

About Rare Tea Republic View company

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11 Tasting Notes

94
2309 tasting notes

Monday morning? Is that you? How did you get here so soon?

I chose this to drink this morning, was somehow in the mood for it and not exactly sure why. Today I added a smidge of raw cane sugar. I like this tea! (see previous notes). Today it seems softer and even fruitier than I remember — I might have steeped it for longer before. See previous notes if interested.

Preparation
205 °F / 96 °C 3 min, 0 sec

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93
240 tasting notes

The first thing that I noticed when I brewed this tea was the aroma. I don’t know how I didn’t notice it last time, but this tea smells almost exactly like my Da Hong Pao. I also was rather generous with the amount of leaves I used, so the plum flavors were overshadowed by darker flavors, for lack of a better word. It actually did taste like an Oolong (not that I’m complaining), but I suspect that the plum and caramel flavors will develop during the next infusion.

The second infusion is noted by the development of the plum flavors, as well as a general sweetening of the tea. That being said, the still is still remarkably similar to a Oolong, just fruitier.

The third (and final) infusion was very sweet, with the plum flavors really starting to assert themselves. It’s a shame that I started brewing this tea so late in the day, as I probably could have gotten two more infusions out of it. The tea had just finally started to develop complex flavors, and it’s really a shame to waste it…

Regardless, I’ seriously considering getting more of this tea after I work through some more of my current stash. The intense flavor is very attractive, and the natural sweetness of the tea makes it very appealing for a weekend tea, where I can dedicate hours of time to drinking it.

Preparation
Boiling 4 min, 0 sec
Geoffrey Norman

Oh, man, you lucky. I never had the opportunity to try the 2nd Flush this year, only the 1st.

Joshua Smith

Given how good the second flush was (in my inexperienced opinion), I really wish that I had gotten a sample of the 1st flush as well. As for getting a sample, Rare Tea Republic’s website says that they still have some in stock.

Jim Marks

I actually tend to prefer second flush, myself.

Joshua Smith

I really wish I had gotten some first flush teas to use as a comparison, but the descriptions of the second flush teas just sounded so good, and they certainly lived up to my expectations.

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80
109 tasting notes

I received this as a free sample with my last RtR order. I was excited to get a tea from Sikkim as I am new to teas from that area. However, I was a little concerned when I realized how close it was to Darjeeling considering I haven’t enjoyed Darjeelings as much as I thought I would.

The dry leaves smell fragrant and fruity. I wonder if they are picking up a little of the aroma of the orange trees grown on the estate? They are short-medium in length and tightly rolled. About half are chocolate brown and the other half a medium brown like chestnut.

The brewed leaves have a bit of that muscatel type odor that is associated with 2nd flush Darjeelings. There is no baked bread aroma like RtR promises. (I may not be the greatest at determining all the complex flavors in a tea, but I know what fresh baked bread smells like, and this does not smell like fresh bread). The liquor is reddish copper.

1st steep-The flavor is very fruity and sweet and I don’t really notice the muscatel in the flavor-which is very good, in my opinion. I enjoyed this cup.

2nd steep-I don’t taste much fruit anymore-just some of the muscatel flavor that I don’t care for. It’s not as strong as in a 2nd flush darjeeling, but it’s there and it’s the only discernible flavor here. Not my thing.

3rd steep-liquor is a pale amber now. Muscatel flavor is mostly gone, but I am not tasting a lot of anything else.

Verdict-If you like 2nd flush Darjeeling, you might enjoy this. I probably wouldn’t buy this, as for me, it’s only tasty for one steep. My rating number is based on just that 1st steep.

Preparation
200 °F / 93 °C 4 min, 0 sec
TeaBrat

I have a hard time picking out flavors in tea that vendors describe too, half the time I think they’re just making it up. ;-)

Scott B

You seem to do a better job than me as I see you noticed cherry and plum whereas I didn’t notice a specific fruit in the flavor.

Personally, I vacillate between thinking the vendors are crazy/making stuff up and wondering what in the heck is wrong with my nose and taste buds.

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87
280 tasting notes

So far, my experience with RTR’s teas has been great. They’ve almost all been delicious, above average (as far as I know, which isn’t a lot), and their descriptions are really accurate. They don’t go over the top in telling you the 50 different flavors you’ll find in a tea, and yet, none of their teas are one-dimensional, either.

I had to order a sample of the 2nd flush of the Temi, since I ordered the 1st flush, so that I could compare the two.

I’m not sure I can pull out the baked sweet-bread aroma, but as soon as I decanted, the teapot smelled richly of caramel, and even a bit of chocolate!
The taste of dried plum is also present (zwetschge schokolade gefaellt mir sehr), and ‘layered’ is a great way to explain it, as the notes of caramel and plum appear and disappear throughout the sip. I wouldn’t call it sweet, but somehow, it is clearly caramel.
The 2nd steeping seems to be bringing out the chocolate aroma, as well.

Between this tea, Thurbo 1st flush, and Tumsong 2nd flush, I have three great Darjeelings I’d enjoying having around. To my surprise, two of my favorites are from the ‘lowest’ quality harvests! It’s fun to discover something new.

Preparation
200 °F / 93 °C 4 min, 0 sec

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