Darjeeling Autumnal

Tea type
Black Tea
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Edit tea info Last updated by alice
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From Tlicious

The distinct harvesting season in Darjeeling produce very different teas. Autumnals are gathered in October and November and produce fine quality dark brown leaves after processing. The infusion is copper coloured and much darker than earlier Darjeelings an as a result can take a little milk.

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1 Tasting Note

52 tasting notes

I had this tea today with a very good friend of mine, and I really liked it.

I’ve never had Darjeeling before so I asked the guy at the counter what I should have, and he said Autumnal Darjeeling was the best bet. It’s considered to be the champagne of teas, and he suggested that I have it without milk, so I did. Apparently Darjeeling tea is difficult to have with milk and makes it lose its taste? But I’m not sure on this, so feel free to experiment.

It has quite a coppery colour, and quite a soft, smokey taste. It is a beautiful, distinctive tea and has some definite notes. I like this tea, and now that I’ve had it I feel like I understand Darjeeling teas and what they taste like and how they might vary. I like that this tea is gathered from October through November, copper-coloured teas from copper-coloured leaves.

I’d have this tea again, but I’d like to experiment with Darjeeling blends more before I try this tea again.

Boiling 4 min, 0 sec

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