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NofarS drank Tippy Golden Darjeeling Earl Grey by Ronnefeldt

423 tasting notes

I’m in the process of moving my desk at work, and so I’m clearing up a good amount of clutter. Imagine my surprise when I found three pouches of good tea and one tea sample hidden at the back of one of my drawers? I immediately stopped moving, and had a cup of this lovely tea, brewed Western style, and shared with my moving mate.
Well, whoever though of coupling bright, acidic, delicate Darjeeling with not-too-much bergamot was a GENIUS. They go fantastically together, dancing with refreshing delight on our parched and dusty tongues and throats. The bergamot leaves room for the Darjeeling to sing, and the Darjeeling flavours are enhanced, not overpowered by the bergamot. One of the few cases where flavouring and tea meet together to create a bigger, better whole (in my opinion – I don’t like flavoured/scented/smoked tea).

Preparation

205 °F / 96 °C 2 min, 0 sec

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An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.

Location

Tel Aviv, Israel

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