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Staufs Darjeeling FTGFOP1Autumnal Blend

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Kashyap
Average preparation
195 °F / 90 °C 4 min, 0 sec

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  • “I wrote this cupping today from a sample that is being seriously considered as Staufs house Darjeeling (we currently carry a FTGFOP1 spring flush and a Darjeeling Nurbong Green and they often get...” Read full tasting note
    81
    Kashyap 54 tasting notes

From Staufs Coffee Roasters

Darjeeling FTGFOP1
Dry Aroma: Grape vine, warm spicy oregano, autumnal wild flowers
Wet Aroma: poached apples, ripe mulberries
Leaf: darkly oxidized, reddish umber and blond highlights and slightly mottled brown-green larger cut leaf when fully extracted. Very light particulate and distinctive appearance from lesser oxidized Darjeeling teas.
Cup: dark, caramel-honey colored liquor. 1st steep: lush fruity front notes, soft muscatel layers mix with sweet, smooth finish. Surprisingly mild astringency and faint hints of floral aftertaste. Medium bodied, smooth, lush fruity weight and very palate cleansing. 2nd extraction: initial astringent bite, but vanishes quickly, deepening of the traditional muscatel-floral flavors, body slightly lightens, but the color is rich and strong, with the reddish hues fading into a coppery-yellow. Spicy notes increase. 3rd extraction: still offering a flavorful and mild cup, expressing muscatel notes and good sip flavors

About Staufs Coffee Roasters View company

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1 Tasting Note

81
54 tasting notes

I wrote this cupping today from a sample that is being seriously considered as Staufs house Darjeeling (we currently carry a FTGFOP1 spring flush and a Darjeeling Nurbong Green and they often get confused as the mottled color of the darker oxidized spring flush has quite an expression of green hues and is mistaken for green tea by our customers), this offering I think will thrill Darjeeling enthusiasts and help round the offerings in our Grandview location, helping to make our Darjeeling offerings more distinctive. Its great paired with food and suprisingly rich, fruity, and clean with only mild tannins on the finish. Summer might still be dominating, but it seems this tea will be great on the cooling autumn days in Ohio.
Brewing:
used 4g in 195 degree water in a Taiwanese gawian and first steeping was at 2 min, second at 3 min, 3rd at 4min….
I think this will also work well in a cardamom Darjeeling tea cream recipie that I have…if anyone is interested in traditional English custards.

Preparation
195 °F / 90 °C 4 min, 0 sec

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