109 Tasting Notes

And the reviews of the first flush darjeelings begin! Luckily it’s still freezing and gloomy here in Maine, so a hot cup of flowery goodness really hits the spot.

Based on Sungma’s reputation I went ahead and rolled the dice and bought a full bag of this. There’s very little to compare in the tea world to that first inhalation after opening a sealed bag of first flush tea. There’s something so fecund and manna-like about the smell—kind of like honeysuckle on a hot summer day.

This Sungma was shaping up to be a classic first flush until I tasted it and was surprised to find how fruity and effervescent it is. That’s not necessarily a bad thing, but it does lack the deeper honey notes that I usually expect to find in a first flush. Maybe it was more lightly fermented, which results in something closer to an Oolong or a Nepalese tea. Anyway, these are mere quibbles, and will not prevent me from enjoying this top tier tea.

Preparation
200 °F / 93 °C 3 min, 0 sec
TeaBrat

hurray! this sounds nice.

Doug F

Can’t wait to try the other samples. Even for all the attention they get, I still think First Flush Darjeelings are underrated. There’s just nothing like them.

TeaBrat

I agree – they are wonderful!

Doug F

Mea Culpa, Sungma. I brewed this again with more leaf and found what I was looking for: FF nirvana! The honey blossomed, so to speak, and I’m finding this to be a near perfect cup.

TeaBrat

Hurrah! Yes, they certainly are nirvana!

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One does not immediately think of Ceylon when looking for green teas, but this is a wonderful selection. The dry leaf has a nice apricot aroma which turns to apple when the leaf is infused. The taste is a mixture of hearty/earthy and flowery. It actually reminds me of a raw pu-erh in many respects. This green definitely stands out from the crowd!

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Okay, so there are some Shus you might date: they’re wild, unpredictable, and exhilirating, but slightly high-maintenance. You don’t want to always mess around with steeping times and water temps. Then there is the Shu you marry and she’s from Peacock Village. Beautiful but not flashy, never volatile, comforting, consistenly there for you. Satisfying in the “deep heart’s core.”*

  • W.B. Yeats, The Lake Isle of Innisfree
Spoonvonstup

Love this review!

Doug F

Thanks! I haven’t had many new teas on which to comment. I’m putting in an order at Upton for some first flush darjeelings which I’m excited to try.

Spoonvonstup

Looking forward to reading more from you; glad to see you back.

Geoffrey

Awesome tasting note! My thoughts exactly. And bonus for the Yeats reference. Cheers!

Doug F

Thanks Geoffrey—I couldn’t pass up an opportunity to work some poetry into my comment.

Bonnie

If I wasn’t an old woman who would gross you out I’d give you a big kiss for a review like this one with tears in my eyes! So short but beautifully expressed!

Doug F

Kisses are always welcome and never gross.

Bonnie

Ha Ha, I had my issues wrestling with this Pu’er…until I could hear what it had to say. (Your’s was female, mine male…I must have received her brother! And I do find romance in a muscular Shu who would be more like one of my Highlander kinsman in a kilt! (Yeats would approve although the setting for the longing in the poem was for Ireland it meant a longing for the freedom from city life.))

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A confession: I usually keep a green tea around only as a lighter alternative to my more highly-favored blacks and pu-erhs. I enjoy good senchas and dragonwells but I almost never crave green tea—my attitude toward them is utilitarian: lower caffeine levels for those times when I don’t want too much of a buzz.

That being said, I’m thrilled to find a green tea that has an in-your-face complexity that rivals the quality black teas I enjoy. The Yin Yang combination of earth and sea harmonizes into a heady brew.

Whe I was a kid there was this candy called Razzles that, when you first popped them in your mouth, had the consistency of candy but then transformed into a gum. The company that created them held a contest, asking kids to explain whether they thought razzles were gum or candy.
A true enigma. Well, this tea reminds me of that: a Chinese green tea that has a lot of Japanese characteristics.

This is one green tea I’ve actually looked forward to drinking for its intrinsic qualities, not because it’s green.

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I’ve actually ordered this a couple of times because it has more flavor and substance than most green teas I’ve encountered from China. Delicious chestnut and honey flavor with a barley/malt base.

TeaBrat

I need to look into this one…

ScottTeaMan

That’s funny, I didn’t get the chestnuts with this tea.

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Upton is pretty spot on with their descriptions. This tea has more body than some of the super Assams from Marangi; it’s neat and clean with almost no bitterness. A very satisfying mid-priced everyday Assam.

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I was looking forward to trying this tea, but I was a little bit disappointed. It was fruity, but not very buttery or sweet. I increased the amount of leaf, which helped some, but overall, a rather flat affair. Rarely am I disappointed by an Upton tea.

TeaBrat

I’ve had a few red robes are none of them have been buttery or sweet. more like fruit and charcoal.

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Every year I look forward to the second flush season with eagerness and trepidation. I’ve always found it a challenge to find that full-bodied, fruity tea that distinguishes itself from the more flowery, delicate first flushes. I’ve had some luck with Thurbo and Castleton, but in the middle price range I don’t think I’ll do better than this selection from the Goomtee Estate. This is definitely not a shy tea or a late bloomer; from the first sip you’re hit with classic Darjeeling flavor in the old school manner. It can turn a tad bitter if it sits too long, but the tea is so delicious, it usually doesn’t sit around too long!

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drank Gyokuro Kin by Den's Tea
109 tasting notes

Let me add my encomiums to the list of postive reviews of this “affordable luxury.” Even with a lower tea to water ratio than Den’s suggests (I want to make this 2 oz. last a bit!), this is a green tea you can really sink your teeth into—a vibrant brothy soup that (especially on the second infusion) tastes like the briny ocean. If you are not scared away by a bold, sweet, fishy spume of a tea, you’ll love this. As a black tea lover first and foremost, this is one green that really satisfies my soul, especially on a foggy day like yesterday, when the southeast wind blanketed my house in salty ocean air.

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I had much better success with this tea steeping it Eastern style in my new little purple clay teapot. The shorter infusions really brought out a nice balance between the chard-like taste and the roasted character.

Spoonvonstup

Congratulations on your new pot! I really prefer doing roasted and Wuyi-style oolongs in clay, so I wish you well in your little pot’s growth. Is this one just dedicated to roasted TGY, or to all unflavored oolongs on the more oxidized and roasted end of the spectrum (or something else)?

Doug F

Thanks! I originally purchased and used it a couple of times for Shengs, but I wanted to see how this Oolong would fare in a more cozy clay environment. I’ll probably keep it for pu-erhs because I’m not a huge Oolong drinker. I was supposed to be in your neck of the woods last week but my trip was cancelled. I was looking forward to doing some tea tourism, but it will have to wait for spring!

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Bio

I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

Location

Maine

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