Sample package label:
“This Darjeeling is a bright, woodsy and earthy, with notes of honey, fresh mushrooms and meadow flower. Parve.
1.25 teaspoon, 98*C (208*F), 5 min.”
Per http://www.davidstea.com/second-flush-darjeeling?&TF=77477126A52D&DEID=:
“Darjeeling is known as the “champagne” of teas: if it doesn’t come from India’s Darjeeling region, you aren’t allowed to use the name. That might be why the best Darjeelings taste just like the mountains they were grown on. While the first leaves in the spring tend to be delicate and almost green in flavour, second flush Darjeelings generally have a richer, darker taste. This one is bright, woodsy and earthy, with notes of honey, fresh mushrooms and meadow flowers – like a forest getaway in a cup.
Ingredients
Second flush Darjeeling tea (grade FTGFOP 1) from Darjeeling, India.
How to prepare
1 tsp / 98°C / 208°F / 5 min”
Heated to 212*F and allowed to cool to 208*F – verified with DAVIDsTEA digital thermometer
Steeped the entire 5 g tea sample in 12-oz for 5 minutes, then poured two six ounce servings.
Tasted without sweeteners, milk or cream.
The tea had a light woodsy/earthy fragrance.
Amber brown hue
First Infusion – 5-min:
This tea a light woodsy/earthy fragrance. It’s a full-bodied tea without any bitterness and a clean fresh finish. There was a slight but pleasurable hint of astringency.
2nd Infusion – 6-min:
A tad less full-bodied, with a slight trace of astringency but just as enjoyable as the first cup.
3rd Infusion – 7-min:
Too weak for an enjoyable 3rd infusion.
Impression: An excellent, full-bodied tea without any bitterness, a mild pleasurable astringency and a clean fresh finish. Well Done!
Thanks to DAVIDsTEA for providing this free sample.
