I wrote this cupping today from a sample that is being seriously considered as Staufs house Darjeeling (we currently carry a FTGFOP1 spring flush and a Darjeeling Nurbong Green and they often get confused as the mottled color of the darker oxidized spring flush has quite an expression of green hues and is mistaken for green tea by our customers), this offering I think will thrill Darjeeling enthusiasts and help round the offerings in our Grandview location, helping to make our Darjeeling offerings more distinctive. Its great paired with food and suprisingly rich, fruity, and clean with only mild tannins on the finish. Summer might still be dominating, but it seems this tea will be great on the cooling autumn days in Ohio.
Brewing:
used 4g in 195 degree water in a Taiwanese gawian and first steeping was at 2 min, second at 3 min, 3rd at 4min….
I think this will also work well in a cardamom Darjeeling tea cream recipie that I have…if anyone is interested in traditional English custards.
195 °F / 90 °C
4 min, 0 sec
