|" My head rushed with instant warmth on first sip. It was strong where it had to be, but retained the complexities associated with other pekoes of it's type."|
I adored the aroma of the dry leaves. There was the muscatel/berry-ish body to the scent, but also a deep sense of spice, which made me envision "Dune" sandworms for some reason. It was ethereal. Sometimes a drinker has an idea of what type of beverage they're getting themselves into by smell alone. I hoped the same applied here because it was a perfectly balanced batch.
Brewing instructions per the site recommended one rounded teaspoon for three-to-four minutes, infused in 95-98C water. I went with three and a half. It was hard to tell with a new type of tea if the same rules applied. Do I brew this as a Darjeeling or a Ceylon? I couldn't tell, so I middle-grounded it with a slightly lighter temp water.
Once the infusion was done doing its whole brewing thing, I put nose to mouthpiece. The liquid steam smell was rich and malty, more characteristic of a fuller Assam from a later seasonal flush. The liquor itself was a shade bolder than "oolong" dark, but still retained the transparent palette of a light spring, high-altitude offering. But what about the "palate"? It delivered. My head rushed with instant warmth on first sip. It was strong where it had to be, but retained the complexities associated with other pekoes of it's type. Spice, molasses, creamy textures, and (as mentioned) light maltiness to go along with the cliched muscatel comparison.
Darjeeling still takes the prize for nuanced brews, but this comes pretty darn close.
— To purchase Chateau Rouge Sikkim Temi 1st Flush FTGFOP1, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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