Today’s batch of Norbu Margaret’s Hope Autumn Flush Darjeeling was not quite as good as the last one, but I blame the infuser. I used a glass contraption which allowed some of the smaller leaves to slip through, so they sat there in the bottom of the pot (and glass), adding just a touch of bitterness.
Darjeeling is so sensitive to brewing parameters, in my experience. I wonder whether the darjeeling detractors are aware of this? One little mistake can turn an excellent tea into a borderline unpleasant experience!
To be honest, I have never really thought of darjeeling as black tea. It’s too temperamental and cannot really be consumed with cream. My Platonic Form of black tea remains Assam, but I am beginning to explore the China black teas, having learned that “China black” is not a dirty word, though the rampant use of inferior China blacks as the base for flavored teas has led countless people to believe that—myself included, until only recently.
Back to this darjeeling. I need to take a picture of the dried leaves (purchased from Norbu). This tea is so beautiful, with spindly leaves of all different shades.