Darjeelings are not always my favorite. I’m extraordinarily picky about them. For the last two years, my absolute favorite has been from Giddapahar. While, this estate seems to be a tad greener with their processing, the flavor is just outstanding. The tea is very complex and has wonderful sweet almond notes with peach and blackberry notes. There is just so much going on and quite a variety of flavors, including wood, lemon, hay, earth, and jasmine notes. When I heard that Giddapahar was making a special limited handrolled 2nd flush, I knew I had to jump at the opportunity, especially because they only made 11 kilos worth of this tea. It’s absolutely gorgeous. I was so excited when it arrived, I tore open the package. Wow, the scent was so amazing! The taste profile is very similar to the first flush, except that there is a muscatel flavor and the green-ness is much more toned down. It’s also a much fuller body and the astringency is gone. I’m really enjoying this tea quite a bit. It has a wonderful juicy flavor. Almond, peach, jasmine, and hay notes are the most prominent. There is something else present but I can’t put my finger on it right now. Will definitely have to experiment more on this one. Since this is so limited, when it’s gone it’s gone.
In other news, I’m working on 2 new teas today, a caramel apple Gui Fei and a mimosa puerh (this may or may not be a chai). Normally, I come up with flavors then find a tea for them and modify them from there but these guys I’m working with teas that I really want to flavor and trying to develop flavors for them specifically. I have done this with our Champagne & Rose Cream but it’s not typically how I work.
People who liked this
Comments
Oh yum. You sure make this one sound tempting! I am super intrigued by your caramel apple and mimosa ideas, too :)
Caramel apple anything would be fantastic. ;)
You make this second flush sound good. A little greener is more to my liking.
And since Champagne & Rose is one of my favorites that you do, I’d really like to see what you come up with on these other two. :)
Stephanie-This new Giddapahar is soooo delicious! I’m trying to figure out how much to save for myself.
I hope they come out good. I love working with the flavors in the tea and trying to bring them out a little more. crosses fingers
Cameron B-Indeed!
Cheri-It’s so yummy! I just flew through my first cup.
I’m excited to be working with these two teas. The Gui Fei is so unique and it was just calling to be paired with apple. The loose puerh was really begging for some citrus. So glad you like the Champagne & Rose Cream! That is probably the flavored tea I drink the most right now.
It seems as though Specialty Darjeelings are on the rise. Ambootia and Moondakotee are making fairly expensive Haute Couture Darjeelings for Mariage Freres. I’ve been meaning to try your teas and maybe I’ll get around to it in the near future.
Excelsior-they really are, especially in the last two years. It seems they are feeling the pressure to make teas that can compete with other countries luxury teas.
Caramel apple and mimosa chai both sound awesome. I’m going to have to revisit the gui fei oolong now so I can decide whether to get the caramel apple…
The caramel apple Gui Fei came out amazing! Needs some tweaking but I love it!
How much of this tea did you decide to sell? Do I need to place an order immediately, or can I wait until next week, do you think?
Cheri-You should have no problem waiting. Since it is a more expensive tea and a Darjeeling (Darjeelings don’t sell fast for us), it should be available for a few months.
Thanks! I’m trying to force myself to reorganize my tea pantry before I order more teas. It’s a mess and I don’t even know what all is in there anymore.
Oh yum. You sure make this one sound tempting! I am super intrigued by your caramel apple and mimosa ideas, too :)
Caramel apple anything would be fantastic. ;)
You make this second flush sound good. A little greener is more to my liking.
And since Champagne & Rose is one of my favorites that you do, I’d really like to see what you come up with on these other two. :)
Stephanie-This new Giddapahar is soooo delicious! I’m trying to figure out how much to save for myself.
I hope they come out good. I love working with the flavors in the tea and trying to bring them out a little more. crosses fingers
Cameron B-Indeed!
Cheri-It’s so yummy! I just flew through my first cup.
I’m excited to be working with these two teas. The Gui Fei is so unique and it was just calling to be paired with apple. The loose puerh was really begging for some citrus. So glad you like the Champagne & Rose Cream! That is probably the flavored tea I drink the most right now.
It seems as though Specialty Darjeelings are on the rise. Ambootia and Moondakotee are making fairly expensive Haute Couture Darjeelings for Mariage Freres. I’ve been meaning to try your teas and maybe I’ll get around to it in the near future.
Excelsior-they really are, especially in the last two years. It seems they are feeling the pressure to make teas that can compete with other countries luxury teas.
Caramel apple and mimosa chai both sound awesome. I’m going to have to revisit the gui fei oolong now so I can decide whether to get the caramel apple…
The caramel apple Gui Fei came out amazing! Needs some tweaking but I love it!
How much of this tea did you decide to sell? Do I need to place an order immediately, or can I wait until next week, do you think?
Cheri-You should have no problem waiting. Since it is a more expensive tea and a Darjeeling (Darjeelings don’t sell fast for us), it should be available for a few months.
Thanks! I’m trying to force myself to reorganize my tea pantry before I order more teas. It’s a mess and I don’t even know what all is in there anymore.