A woodsy, not overly sharp smell comes from the dry leaf. I steeped at a lower temp than usual, 195F for 3:30. I think I might have to up the temp some. The tea’s color is a sort of apricot-to-amber and a bit on the pale side, which makes me think hotter might get more out of the leaf.
I smell the Sakura from yesterday in the steep — it must have worked its way into the Breville or I failed to rinse it fully. The flavor is mild, vaguely like champagne.
I am going to do this again at 200 instead, and hope that the Sakura has been ousted.
Second try at 200F. The combination of the hotter temp, and the Sakura having washed away (or at least not being noticeable) is an improvement. The tea is a little darker amber, too.
This is a very mild darjeeling. Smooth, no sharp notes at all. No water logged effect on the stomach that I sometimes get with first flush darjeelings.
This is actually a blend of teas from various estates. I don’t think there is a Princeton estate — I did google it and nothing came up, but I suppose it could be the one thing that managed to escape google.
The tea has a fruity aspect, grape, maybe some plum. And a woody aspect, though it is subtle. Not much earthiness.
It’s really everything I like about first flush darjeelings and nothing I don’t, which is why it is getting high marks from me.
Flavors: Champagne, Fruity, Grapes, Green Wood, Plums