125 Tasting Notes
I like the soft wither style of darjeelings because I feel they result in a darker, richer cup. The current fashion is for darjeelings to taste more like oolongs, so it’s not easy to find teas of this style. Luckily, Upton always procures a couple. This cup has a pleasant roasted note and a deep muscatel aroma. There’s not a hint of the astringency that can make darjeelings temperamental and it tastes like wild grapes chased with water from a cold rocky stream. A tea like this one is always one of the pillars of my tea collection.
This has a similar flavor profile to other Yunnan teas I’ve been drinking but it has less oomph than I would like in a black tea, even with extra leaf and a longish steep. It does have a nice flavor of bran muffin with raisin and a hint of honey, making it a pleasant, easy tea to drink.
Sometimes I enjoy being a contrarian when the vox populi is overwhelmingly laudatory about something. But in this case, I just can’t. I don’t know what it is about this tea, maybe it’s the perfect balance between spice and sweetness, or the brininess encapsulated in each mouthful, but my thirst for this tea is never slaked. I’m drawn to it like Ishmael to the sea.
I steeped this for a good 5 minutes, thereby ensuring that the the earthy, forest-floor flavor would be emphasized at the expense of any subtler flavors. That’s fine by me—what drew me to ripe pu-erhs in the first place is the muddiness. I’m more likely to do short, multiple steeps for green pu-erhs. This 2007 tea is very easy to drink: smooth and sparkly.
The sun comes out intermittently and teases us with spring, but when it leaves it feels like March. I’m not sure whether to have a fresh or floral spring tea to remind me that warmer days are coming or a darker black tea to warm my core. I spun the wheel and ended up with the last of this very nice Assam—not too heavy, pleasantly fruity, easy to drink straight any time of the day.
Word has it that the first=flush season is not a good one, so I’m glad I have some of this stellar tea left. It has held up well—a heady mixture of honeysuckle, peach and freshly-mown grass, with that singular muscatel essence that makes tasting first-flush darjeelings the non-pareil experience in the tea world.