I’ll do a full tasting note of this later. Just a few thoughts. I got this as a sample from Upton when I was getting some herbals from them. I’ve never done too much with Darjeeling, was curious and they had a lot of them, so I got a few samples.
There was a definite grape must/wine flavor to it, a medium-high amount of bitterness, medium thickness body. Other flavors in there but I drank it a couple hours ago and didn’t get a work break until now, so I forgot them. I enjoyed it. I just steeped up a small amount. About 3g in a 110ml gaiwan and wasn’t filling it all the way for a lot of the steeps (8, I think) steeps lasting between 5 and 45 seconds, temp 180F.
The tea says FTGFOP1 but I couldn’t find one full leaf in there, so that designation shouldn’t be on there. FTGBOP would have been more appropriate. If it is the last of their stock and all that is left on the bottom is broken leaf that should be accounted for in the description. Maybe this is something that is normal with Darjeeling but I was certainly surprised by it. I only spent a few bucks on the sample, so not that big of a deal financially, but I’d really like to know what the tea is like full leaf. I’m guessing less bitterness, which would let more of the flavor shine through, different body, thinner? thicker?

I’d be curious to know what the more experienced Darjeeling drinkers think about the broken leaves?

Here’s a picture of what the leaves looked like.

180 °F / 82 °C 0 min, 15 sec 3 g 2 OZ / 70 ML

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The name says it all. I’ve been drinking loose leaf tea for about a decade and a half, and was in the cheese business for almost 2 decades.

I was spoiled with the cheese by always be surrounded by a wide variety to taste everyday. Now that I’m (mostly) out of the business, I’ve discovered that a daily tea habit is way easier on the wallet than a daily cheese habit for me, and I love both, so here I am to learn more about tea!

I’ve been drinking great blacks, and greens from my local shop for years now. A white and an Oolong on occasion. Mostly Chinese, but other countries as well.

But all these years I’d only had one 10 yr aged loose shu with regard to Pu-erh. I’d only had Ti Kwan Yin, Forever Spring, and the Chinese restaurant stuff with regard to Oolong.

I’d like to continue learning more in the green and black world, but I’m most excited to have joined Steepster to learn about the world of Pu-erh and Oolong, which I am terribly ignorant of.

I always forget what teas I’ve had before, so I think logging my teas will help with that. I also love pairing tea and cheese together, so you’ll see some long winded pairing entries mixed in as well ;)


Philadelphia, Pennsylvania, USA



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