Badamtam Flowery Special (Autumn) Darjeeling Black Tea

Tea type
Black Tea
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Loose Leaf
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Edit tea info Last updated by Dag Wedin
Average preparation
Boiling 5 min, 0 sec 6 g 15 oz / 450 ml

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From Teabox

An excellent clonal black tea from Badamtam plantation for the autumnal season. A sweet tasting tea that is full in the mouth and has a strong body that ensures aety complete finish. An eclectic mix of leaves of diverse size with golden tips. The liquor has a clear and clean coppery colour in line with the liquors of other autumnal teas we have in our stock. An exciting autumnal tea to have and a great way to end 2013 and welcome 2014 with this.

The Badamtam tea estate in Darjeeling is owned by Goodricke Group Limited, and is world famous for its Darjeeling First Flush Teas. It was planted in 1858 by Christine Barnes, long before the commercialization by the Lebong Company and is one of the original tea estates in Darjeeling that was managed by the British. It has a beautiful location alongside Rangit River, and is highly appreciated for the traditional high standard tea farming methods used on the estate till date. The result is a premium quality tea, which is organic and full of both flavour and freshness.

Grade: FTGFOP1
Date of Picking: November, 2013
Type: Black
Flush: Autumn
Plantation: Badamtam
Caffeine Level Medium Caffeine
Best Use Morning
Certified USDA Organic

Steeping Instructions
90-100C / 194-212F
4-5 Mins

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4 Tasting Notes

239 tasting notes

Brewed in a glazed ceramic pot.

I do think i like the new steepster. :)
The tea is very clean, slight astringancy and perhaps a bit lemony on the aftertaste.
Flowery would be a good description just like the name implies.

Boiling 5 min, 0 sec 6 g 15 OZ / 450 ML

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3262 tasting notes

Another sample from my trade with Dag Wedin. I’ve had these teas for awhile, a few months or so since we did our trade, & it’s about time I got to sampling them!
I’m mostly working from home today, with students coming & going, & then a nursing home Tea gig in the afternoon, followed by more students, & then Tai Chi class this evening, so I can slip in a few tea reviews here & there.

So this tea? I don’t drink a lot of Darjeelings, & have never been a huge fan of them. I don’t know why, they are pleasant enough, but I think the main reasons being that they tend towards astringency (IMO), & they don’t sit well on an empty stomach for me.
Luckily my stomach isn’t empty, & I have learned that if I brew a darj at a lower temp, it’s less likely to be astingent. The dry aroma of this tea almost has a minty quality, & in my opinion that carries over into the actual cup of tea, not quit mint, but an herbaceousness that leans in that type of direction, if that makes sense to anyone out there.
“Hello….is there anybody out there?”

Anyway, I can see why people enjoy this type of tea, I’m picking up some interesting layers. Cinnamon, lemon, & a rich floral quality, also a sweet kind of pastry quality.
Thanks Dag!

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