~ Darjeeling - 2nd Flush ~
Country of Origin: India.
Grade: TGFOP1 (Tippy Golden Flavoury Orange Pekoe 1).
Altitude: 6800 feet above sea level.
Manufacture Type: Orthodox.
Infusion: Bright tending light.
Cup Characteristics: Good body with a classic muscatel character. This quality is only available in June with the 2nd flush season.
Ingredients: Luxury black tea.
Antioxidant Level: Ultra High.
Caffeine Content: Medium.
Mim is in the Darjeeling area of Northern India. From the town centre on a clear day the peak of Mount Everest can be seen. The genus of the Darjeeling tea bush is the Chinese Jat, which gives it the distinctive muscatel character. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of the year for quality is during 'second-flush' (end May - end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes. Due to the superb taste and limited production of Darjeelings, these teas are quite expensive. There are many who wish to take advantage of the high prices and as a result there are Darjeeling 'blends'. Regrettably these blends are quite often very poor facsimiles of Darjeeling and in some cases only contain 10% true Darjeeling teas; the balance made up from other production areas. A true estate Darjeeling is your guarantee of quality and genuine Darjeeling tea.
There are 3 main times of year for producing good quality Darjeelings:
1st flush - springtime harvested teas from late Feb. to mid April. The young leaves yield a light tea with generally intense muscatel with 'point'. A gentle afternoon tea.
2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. A superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.
Hot Tea Brewing Method
Place 1 teaspoon of tea per cup (and add 1 teaspoon for the pot) into the teapot. For a more intense infusion, add a bit more tea. Pour boiling water into the pot and let it steep for 3-7 minutes.
Pour into your cup, add milk or sugar to taste.
Iced Tea Brewing Method
Make as for hot, but add extra tea - a rule of thumb when preparing fresh brewed iced tea is to double the amount of tea leaves used per cup. When the tea has cooled, pour over ice. It is important to make it a little stronger as the ice will water it down.
Alternatively, you can cold brew the tea by placing the tea leaves in a jug and adding cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.
Please note: Top quality teas may cloud when iced, this is due to their naturally high levels of polyphenol and is perfectly fine for drinking.
Simpli-Special - Tea as it Should be!