75

This entry is for the second flush version of this tea, while my sample is from the autumn harvest. I got it a couple years ago, so it’s probably too old to be optimal. I steeped around 4 g of Darjeeling in 476 ml of 195F water for five minutes.

My initial impressions are of rye bread, malt, molasses, muscatel, caramel, and mild florals. There’s a kick of astringency at the back of the sip, and lots of tannins and grassiness in the aftertaste.

This is a burly tea for Margaret’s Hope. I haven’t had enough autumnal Darjeelings to know if it’s typical of the type, or maybe its age has blunted the more delicate flavours. Either way, it makes a good breakfast tea.

Flavors: Astringent, Baked Bread, Caramel, Floral, Grass, Malt, Molasses, Muscatel, Rye, Tannic

Preparation
195 °F / 90 °C 5 min, 0 sec 4 g 16 OZ / 476 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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