This tea is a great example of why Darjeelings are called the Champagne of tea. A strong fruity aroma and dark brown color are different from all other types of black tea I’ve ever had, that the flavor is really in a class all of it’s own. The flavor of the first infusion was a nice balance of fruity sweetness and something akin to mesquite, which is very different from my Chinese blacks. There is a bit of an aftertaste of mesquite and hints of fruit that lingers on the top of the mouth, which seems to be fairly standard for my other Darjeeling tea.

Boiling 4 min, 45 sec
Charles Thomas Draper

All of the tea plants came from China….

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Charles Thomas Draper

All of the tea plants came from China….

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I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.


Fairfax, VA

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