Goomtee Classic Muscatel Darjeeling Black Tea First Flush

Tea type
Black Tea
Black Tea, Darjeeling Tea
Astringent, Dark Bittersweet, Hot Hay
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Loose Leaf
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Edit tea info Last updated by Louise Li
Average preparation
195 °F / 90 °C 5 min, 0 sec 2 g 5 oz / 145 ml

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From Golden Tips Teas

Shining bright with a golden liquoring cup, this Goomtee spring black tea brings in exquisite notes of muscatel in every sip. This tea is manufactured in the Muscatel Valley Division of the Goomtee plantations, which even though is not certified organic, has been using only organic methods of production for the last several years and is even processed separately in the factory. Muscatel is very selectively found in first flush Darjeeling teas, however Goomtee is known to product some excellent muscatels every spring. The leaves are typically black-brown with a combination of light-green shades. The flavor is rich and full-bodied with extremely mellow sensations of astringency after a few rolls on your palate. The lingering aftertaste of the tea is delightful.

Origin: Darjeeling
Estate: Goomtee
Flush Season: First / Spring
Date of picking: 10th April 2015
Invoice: DJ 05
Grade: FTGFOP1

About Golden Tips Teas View company

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1 Tasting Note

44 tasting notes

I have to say this first: my colleague liked this best, out of the four teas we tasted today. This one was my least favorite.

Dried, not-yet-brew tea leaves smelled smoky to both of us. I also smelled
charcoaled dark wood.

I found this tasting astringent, no sweetness, golden, a little bit smoky, a tiny little bit malty.

Brewed tea leaves looked to be broken leaves to me.

I don’t like the astringency in this one.

Flavors: Astringent, Dark Bittersweet, Hot Hay

195 °F / 90 °C 5 min, 0 sec 2 g 5 OZ / 145 ML

5 min is a lot. With FF I usually try 2.5-3 min. Otherwise it’s too astrigent.

Louise Li

Oh yes, I usually use a gaiwan for darjeeling teas in gung fu style.
But we were having a mini tasting session using tea tasting cups. Some books I had read said steep time should be 5min for tasting. Or, did I remember that wrong?


I dont know. so many times books or companies list parameters which dont work ;(

Louise Li

I shall research some more :)


My recollection is professional tasting is not intended to bring out the best flavor. It is to expose the weakness. The water is usually too hot and the time too long. You might try a shorter steep before you write this one off.

Louise Li

Ah… that makes sense. Thanks :)
I plan to bring them home and use my gaiwan on them eventually.
Actually they are all 10g samples.

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