Darjeeling autumn flush, 2013 #1- India

Tea type
Black Tea
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Earth, Oak wood, Red Wine
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Edit tea info Last updated by mj
Average preparation
195 °F / 90 °C 3 min, 30 sec 9 oz / 275 ml

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3 Tasting Notes

359 tasting notes

Brewed with the Western method. Steeping times: 3 minutes, 6 minutes.

Leaf: Dark, very short, curly.
Aroma: I had a cold at the time, and my nose was stuffed. Impossible to smells the dry leaf, but I could discern that the liquor/wet leaf had a malty/woody aroma.
Liquor: Amber color. Full-bodied. Smooth texture. Tastes darker than the first flush, and quiet. Notes of honey, molasses, and probably plum, with a maple syrup aftertaste.

195 °F / 90 °C 1 tsp 8 OZ / 236 ML

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256 tasting notes

The dry leaf was short, a brown-tan color, and slightly twisted.

The brewed leaf bloomed into a slightly larger leaf, but not by much. The color became more green.

The liquor is a light tan color, leaning on the color of brown paper bags, but perhaps not as warm.

I’m no connoisseur of Darjeelings, but I think this tea smells lovely.

The taste is smooth, sweet, and earthy. The mouthfeel is full and not drying.
It’s just yummy.

1 tsp 12 OZ / 354 ML

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268 tasting notes

The leaves again looked pretty much like the other 2nd and autumn flushes- thin, short, and brown. The liquor was a light sienna and smelled earthy and sweet. The taste was similar to the 2011 autumn (wine, earth, oak), but muskier. I’m not sure if muskier is the right word, but that’s as close as I can get right now. Also, it was less astringent than the 2011 autumn flush, although discounting that I preferred the flavor of the 2011 to this one.

Flavors: Earth, Oak wood, Red Wine

190 °F / 87 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

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