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Another pot of Mangalam to start the morning. It’s a crisp and clear morning in Millerton and this tea smoothly guides you into the day.

This is a balled oolong, with leaves that are tight, shiny dark green pellets. It gives off a potent gardenia and lilac aroma with notes of crystallized sugar and fresh citrus. It has a medium light body and its flavors are among the creamiest of oolongs.

Pussimbing is probably one of the least astringent darjeelings. It is light and fruity with great aroma. It will pair excellent with a dinner meal.

Panyang Golden Needle, as its name suggests, has plenty of nice golden tips to make it light and sweet. It also has some nice fruit and nut undertones.

This tea is a lovely blend of the African red bush and Indian spice, specifically clove, cardamom and cinnamon. The Rooibos Chai is a deliciously satisfying caffeine-free alternative to wind down with in the late afternoon. Cheers!

This delightful Chinese oolong is reminiscent of the oolongs of twenty years ago, with darker and smokier flavors. The aroma is also rather smokey, but has a gentle sweetness of stone fruits, specifically grilled peaches. Its body is medium heavy and its flavors combine peach compote sweetened with brown sugar and a dark edge finish. Fans of the Chinese black tea Lapsang Souchong or the charcoal-tinged Chinese green tea Gunpowder will truly appreciate and enjoy this oolong.

This darjeeling’s aromas are rich with stonefruit flavors like dried dates, poached apricots, baked peaches and hints of spice. The body is medium, with some astringency and the flavors are round and mellow, boasting a medley of stonefruit, apricots and peaches. Delicious!
Second Flush darjeelings are to First Flush darjeelings as Banchas are to Senchas in Japan. The First Flush lasts for three to four weeks in early spring, ending when the plant has spent all its stored winter energy on new leaves. For several weeks, the plant does not make any leaves as it regenerates energy. Then in late May or early June, the plant starts to grow again. Though bigger and tougher than the tender First Flush leaves, Second Flush leaves are still full of flavor. As with First Flush teas, the tea makers hard-wither the leaves after harvesting to concentrate their aromas. After rolling the leaves, they oxidize them 30 percent longer. First flush tea oxidizes until the first nose- a certain distinctive, strong aroma that emerges after about two hours. Second Flush teas oxidize for about another forty minutes to an hour. The first nose dies away after ten minutes; after another thirty minutes or so, the second nose emerges, at which point the tea maker fires the leaves in an oven. The firing lasts just under half an hour, to add gentle roasted flavors.

This tea is a wonderful combination of silver tips, burnt sienna, sage, and forest green leaves. It is very aromatic, with hints of ginger, cardamom, and subtle citrus notes of grapefruit. Its body is a bit brisker than most Chinese teas and its taste suggests flavors of pineapple and grapefruit.

This is a splendid oolong. It boasts aromas of fresh stonefruit that almost fizz like a Bellini of Champagne and peach nectar. Its body is medium full, with very little astringency and tastes of gardenia and roasted apricots.

Straight up chocolate and honey, if you try this tea it will be painful to go back to drinking regular blends.