Thurbo (Autumn) Darjeeling Black Tea

Tea type
Black Tea
Ingredients
Darjeeling Tea
Flavors
Ash, Astringent, Bitter, Char, Fruity, Malt, Muscatel, Vegetal
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Loose Leaf
Caffeine
Low
Certification
Fair Trade, Organic
Edit tea info Last updated by Anlina
Average preparation
195 °F / 90 °C 4 min, 0 sec 8 oz / 236 ml

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  • “Today my sweetie and I are sampling Darjeelings. First up are two autumn 2014 flushes from the Turbo Estate. One is a clonal black, one teaspoon steeped for 5 min at 86C....” Read full tasting note
    60
    Anlina 758 tasting notes

From Teabox

This is a mildly sweet autumnal tea from the famed Thurbo plantation in Darjeeling. With a medium orange coloured liquor that is characteristic of a typical Darjeeling autumn – the greyish black dry leaves also gives an enchanting smell of dried wood freshly cut. A perfect tea for autumnal tea lovers.

Thurbo is a very famous name when it comes to Darjeeling Teas. It’s indigenous clonal teas have unique character, this combined with others ‘jats’ like P316 & AV2 grow matchless autumnal teas. The teas imbue a rare and delicate fragrance. Its China is bright and full of flavour and Assam hybrids taste sweet.

Sku: AFTBCB
Grade: FTGFOP1
Date of Picking: November, 2013
Type: Black
Flush: Autumn
Plantation: Thurbo
Caffeine Level Medium Caffeine
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Certified USDA Organic

Steeping Instructions
2 TSP
90-100C / 194-212F
4-5 Mins

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1 Tasting Note

60
758 tasting notes

Today my sweetie and I are sampling Darjeelings. First up are two autumn 2014 flushes from the Turbo Estate.

One is a clonal black, one teaspoon steeped for 5 min at 86C. http://steepster.com/teas/teabox/54838-thurbo-clonal-autumn-darjeeling-black-tea
The other is this organic black, two teaspoons for 4 minutes at 90C.

These teas are extremely different. While they are both distinctly Darjeeling, as I’m starting to develop a palate for, I would not have guessed that these are both from the same estate and flush.

This is very bold, brisk and astringent. Slightly bitter, though not unpleasant. My initial impression was that it had a very typical “black tea” flavour, though there’s a vegetal tang at the end of the sip, and that faint ash or char characteristic that I notice in many Darjeelings. It smells rich and bold, with a fruity note that I’m coming to associate with muscatel.

The Clonal is quite light – sweet, floral and fruity. It’s mildly astringent with no bitterness – very smooth in comparison to the organic black. There’s an ever so faint note of olives on the nose, which appears in the flavour as the cup cools.

The Clonal dry leaf smells light and grapey, and is a mix of green and grey medium size leaves.

This smells much less sweet, with a touch of malt, and more of a generic black tea scent. The leaves are slightly darker and shorter than the clonal.

Neither of these teas appeals to me overly much, though they are both pleasant.

Flavors: Ash, Astringent, Bitter, Char, Fruity, Malt, Muscatel, Vegetal

Preparation
195 °F / 90 °C 4 min, 0 sec 2 tsp 8 OZ / 236 ML

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