“OMG… I’ve never tried cold brewing a darjeeling before but it really worked well with this one and brought forth honey like sweetness as well as a lot of fruitiness. I will need to do this again soon!” Read full tasting note
“Thank you Steven Smith for the sample! If I was smart, I would have tin refilled this instead of the oolong, BUT I am always in the mood for oolong and would not drink this 2nd flush every day. I...” Read full tasting note
“As some of you may know, my nose and mouth were attacked by potpourri, jam, and dirt last night (I conducted a lengthy gongfu session with Verdant’s 1985 Special Grade Qing Xiang Aged Tieguanyin), ...” Read full tasting note
The second flush of Darjeeling tea begins high in the Himalayan foothills in late May and lasts about 45 days. Around this time, tea gardens produce teas of wonderfully complex flavors of butter, nuts, flowers and fruits with balanced astringency and a sweet toasty finish. Teas produced during this period have a fuller flavor than teas from first flush.
INGREDIENTS
Second flush Darjeeling FTGFOP1 full leaf teas.
PREPARATION
For best flavor, bring freshly drawn filtered water to a boil. Steep five minutes. Repeat your mantra (if your have one.)
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