Received this a freebie with one of my many What-Cha orders over the summer. Thank you.

November 2017 harvest. I prepared this sample western style, using 1.5 tsp to 6oz of 205F water, 2 steeps at 3 and 5 minutes. I regret not having the time to sit down with this tea because it is certainly worthy of contemplation. Its subtleties were beyond my abilities and time. I can say, though, that it was incredibly enjoyable. I remember tastes of malt, almond, brown toast, mace, muscatel, black raisin, black cherry, orange blossom, lemon oil and cocoa, but I couldn’t tell you which were the most prominent of point out the handful of other fleeting flavors that were present. The light- to medium-bodied liquor was refined and smooth, a little sweet with no astringency or bitterness. Warming with a slight spicy bite. It has a lot of similarities to the Gopaldhara 2nd Flush China Muscatel Gold I polished off recently, but I think the additions of black cherry and a clear, bright lemon oil to the flavor profile really nailed this one home for me.

I have a lot of black teas to work my way through over the coming months, but if this darjeeling is still available when I’m ready, I’ll definitely be purchasing a larger quantity to spend some time with.

Preparation
205 °F / 96 °C 3 min, 0 sec 6 OZ / 177 ML

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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California, USA

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