My first class on teas from India focused on Darjeeling Tea. We had the opportunity to sample many different kinds. Many of the Darjeeling teas originated from the Camellia Sinensis (China var.) Sinensis plant and flourished in the mountains of the Darjeeling region when it was first planted there. Darjeeling tea is known as the champagne of tea, it has a light amber colour to it, the liquid is clear and thin-bodied and is known for a very nice muscatel (musky/spiciness) taste. Sometimes it can remind one of oolong tea. This is quite interesting as Darjeeling tea is normally classified as a black tea but looking at some varieties and the leaves, the amount of oxidation suggest it may be more of an oolong.
After tasting them in class, I found this statement to be quite true. One of the teas, a Tangpana Darjeeling FTGFOP1, in-between (monsoon) flush reminded me of a medium oxidized oolong from Taiwan.
I finally made my way to the Tea Emporium to purchase some Darjeeling tea. This is my first
time (ever!) purchasing Darjeeling tea! I ended up with 2 Darjeeling teas and 1 tea from Nepal (to be tasted at a later date).
Tasting Notes:
(Just to note, this won't be done with standard cupping techniques so I have varied the time of steep)1st Tea: Makaibari Clonal Tips Darjeeling Organic 1st Flush tea
Dry Leaves: many white haired buds, some rolled green leaves, leaves appear to be broken or cut. Steeping time: 4 mins @ about 100 degrees Celsius. Not sure if this was too long but next time I will try 3 mins.
After Infusion: Leaves: light brown and green leaves, broken leaves. Aroma was light and flowery.
Liquid: Appearance: not a strong aroma, light amber. Taste: tasted a bit green, light bodied. Slightly sweet taste. The package describes a "buttery" taste. I'm not sure if I tasted it. I think I need more practice on identifying this "buttery" taste. This was a first flush Makaibari Darjeeling. In class we tasted a 2nd flush Makaibari Darjeeling TGFOP1 and I found the 1st flush Makaibari had less of the sweetness at the back of the throat than the 2nd flush. Did I steep it too long? But I think this characteristic found more in 2nd flush Darjeelings? Back to some more reading.
After Infusion: Leaves: light brown and green leaves, broken leaves. Aroma was light and flowery.
Liquid: Appearance: not a strong aroma, light amber. Taste: tasted a bit green, light bodied. Slightly sweet taste. The package describes a "buttery" taste. I'm not sure if I tasted it. I think I need more practice on identifying this "buttery" taste. This was a first flush Makaibari Darjeeling. In class we tasted a 2nd flush Makaibari Darjeeling TGFOP1 and I found the 1st flush Makaibari had less of the sweetness at the back of the throat than the 2nd flush. Did I steep it too long? But I think this characteristic found more in 2nd flush Darjeelings? Back to some more reading.
2nd Tea: Phuguri Darjeeling SFTGFOP1
Steep time: 3 mins.
After steeping Leaves: Cut/broken green/brown leaves. Aroma is greener than the Makaibari, maybe something like cooked asparagus?
After steeping Liquid: amber, light. Taste: a bit bitter at first but subsides, there is a flowery taste to this tea. It definitely tastes more like green tea than black. Maybe I will try a lower water temperature next time. After tasting these 2 Darjeeling teas, I definitely want to try them again but maybe altering the water temperature and steep time. Hopefully I'll be able to taste more of the flavour notes and provide a better review next time.
