[Spring 2021 harvest]
These are some of the most beautiful leaves you can find – fluffy, shiny, and colourful. In contrast to many Darjeelings, here you have full unbroken ones with lots of buds, so that the tea is really suitable for gong fu brewing.
What I like about this one is the balance it strikes between fruity, floral and grassy flavours. Additionally, the silky mouthfeel, long-lasting sweet and fragrant aftertaste and energizing qi complete the very pleasant experience.
More specifically, dry leaves smell of wooden cabinet with nettle and hay within. Then, in the gaiwan we get more of grassy and citrusy aromas coupled with hints of beeswax and grapevine, while in the empty cup I can smell mostly aromatic wood.
The tea takes its time to get going. First infusion is somewhat mild and smooth, but more on the floral (fresh hay) side of things. It is mineral, juicy, thirst-quenching and a little sour. Second one is more savoury and has more depth to it.
Third steep is tart and has notes of green beans and apples on top of more standard Darjeeling FF and Bai Mu Dan flavours. Later, some bitterness appears too and the aftertaste gets a bit malty.
Flavors: Bitter, Citrusy, Floral, Fruity, Grass, Green Apple, Green Beans, Hay, Malt, Mineral, Smooth, Tart, Vineyards, Wood
