168 Tasting Notes
This delightful Chinese oolong is reminiscent of the oolongs of twenty years ago, with darker and smokier flavors. The aroma is also rather smokey, but has a gentle sweetness of stone fruits, specifically grilled peaches. Its body is medium heavy and its flavors combine peach compote sweetened with brown sugar and a dark edge finish. Fans of the Chinese black tea Lapsang Souchong or the charcoal-tinged Chinese green tea Gunpowder will truly appreciate and enjoy this oolong.
This darjeeling’s aromas are rich with stonefruit flavors like dried dates, poached apricots, baked peaches and hints of spice. The body is medium, with some astringency and the flavors are round and mellow, boasting a medley of stonefruit, apricots and peaches. Delicious!
Second Flush darjeelings are to First Flush darjeelings as Banchas are to Senchas in Japan. The First Flush lasts for three to four weeks in early spring, ending when the plant has spent all its stored winter energy on new leaves. For several weeks, the plant does not make any leaves as it regenerates energy. Then in late May or early June, the plant starts to grow again. Though bigger and tougher than the tender First Flush leaves, Second Flush leaves are still full of flavor. As with First Flush teas, the tea makers hard-wither the leaves after harvesting to concentrate their aromas. After rolling the leaves, they oxidize them 30 percent longer. First flush tea oxidizes until the first nose- a certain distinctive, strong aroma that emerges after about two hours. Second Flush teas oxidize for about another forty minutes to an hour. The first nose dies away after ten minutes; after another thirty minutes or so, the second nose emerges, at which point the tea maker fires the leaves in an oven. The firing lasts just under half an hour, to add gentle roasted flavors.