Hm. I think I enjoy Darjeelings more when I think of them as oolongs rather than black, and in light of what I’ve read about them recently, that may not even be inaccurate! (See http://en.wikipedia.org/wiki/Darjeeling_tea if you too are curious). Anyway – light body, amber color, spicy/fruity/muscatel(?) scent, and a really light floral taste. I think if I’d brewed this any longer it would have been unpalatably harsh; as it is, there’s just a hint of astringency.
This is quite nice, but unless it lasts more than two steeps I wouldn’t choose to buy it over a similar tasting oolong.
Preparation
200 °F / 93 °C
3 min, 30 sec
