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“The temperature here in Sydney is 32 degrees, and winter seems like a somewhat distant memory, although not even three weeks ago I had the oil heater on when studying late at night in the back...” Read full tasting note
Known as the champagne of teas, these young tea leaves are picked at the start of the season. The tea trees in this region yield a gorgeously delicate tea that is an absolute delight to drink.
Brewing: 1-3mins. Light Gold. Very light and flavoursome tea
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The temperature here in Sydney is 32 degrees, and winter seems like a somewhat distant memory, although not even three weeks ago I had the oil heater on when studying late at night in the back room. All of my winter teas – my Russian Caravans, my Lapsang Souchongs, my black teas flavoured with spices and chocolate or caramel – have been relegated to the back of the tea cupboard and I’ve dug out what remains of my teas from last Spring.
I thought a light Darjeeling tea would hit the spot. This one isn’t too bad at all. It’s very light on the nose and palate at first – perhaps too light – with a very faint muskiness and astringency, but it gradually takes on a more pronounced, fruity flavour and aroma. The astringency becomes more pronounced as well, but not in a bad way.
I think I prefer this to the Castleton Estate that I tried a week or two ago. There is no information about where the tea is sourced from, and taking into account the cost, I’m assuming it’s a blend of various 1st Flushes, but lighter than the Twinings Vintage Darjeeling. Not sure how it would compare to the single estate Darjeelings I have in my cupboard as it has been a while since I have had them. I generally prefer the 1st to the 2nd Flush, but anyone that prefers the latter may find it to be too light, but for me this is a good vernal tea.
