Given that I’d purchased four teas from Darjeeling and Nepal, Alistair kindly included this second flush as a free sample in my order. This was another one I almost bought, but I decided to go with the Rohini Golden Buds instead. It’s the 2019 harvest. I steeped about 4 g of leaf in a 355 ml mug at 195F for 5 minutes, plus another uncounted infusion.

The dry aroma is of muscatel and orange blossoms, and these are the flavours that jump out at me on the first sip. I also get orange, other flowers, cream, tannin, malt, earth, wood, grass, and raisin. Unlike the Rohini Golden Bud, which is a big fuzzy teddy bear of a tea, this is pleasantly astringent. The second steep still has muted muscatel and orange blossom notes, but is maltier and more astringent.

This is a rustic, high-quality second flush that would make a great morning tea. There’s a nice balance between its heady muscatel and orange blossom aromas/flavours and its earthier elements. However, I made the right choice for my particular taste preferences when I bought the Rohini.

Flavors: Cream, Earth, Floral, Grass, Malt, Muscatel, Orange, Orange Blossom, Raisins, Tannin, Wood

195 °F / 90 °C 5 min, 0 sec 4 g 12 OZ / 355 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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