|"Maltier and spicier than most, this is one robust Darjeeling! Yum!"|
In the absence of given brewing parameters, I relied on my instincts. I steeped a level teaspoon of leaves in 8 ounces of water heated to 95 degrees Celsius. Since the leaves are somewhat broken and small, I kept the infusion time down to 3 minutes. The richly-coloured mahogany brown liquor is tinged with gold at the edges. Taking a whiff, the cup smells incredibly sweet and biscuity, as though I've just baked raisin bread!
I'll do my best to break down the flavour profile: this is a tea that goes down oh-so-easily and fades quickly on the tongue. The top notes are malty and biscuity, as the aroma suggested. There is a hint of muscatel that occasionally makes itself known but it's not at all the focal point of the flavour profile here. If anything, fruity notes verge more towards raisin and plum tones. Somewhere in the middle there is a little dryness that develops. However, it's entirely held in check by the spectacular finish. This is where the tea really shines: brisk, peppery and sweet, cinnamon and clove notes linger lightly on the palate. Yum!
I infused steep number two for 3 and a half minutes. Again, the cup is a tasty cornucopia of raisin, malt, bread and clove notes. The overall sweetness of the cup has been toned down, allowing for a bit more dryness in the profile but there is nothing abrasive about this. Again, this easy drinking cup disappeared in record time! The leaves can be stretched to make a drinkable third brew but their impact is much less exciting at this stage.
Maltier and spicier than most, this is one robust Darjeeling! It's certainly hearty enough for a morning cuppa. I would even venture that this tea is worth braving the labyrinth that is Davidson's website to make an order!
— To purchase Davidson’s Tea Darjeeling (Singell Estate), 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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