|"By smell and sight, it was like I was looking on Darjeeling's version of a Yunnan Dian Hong or Ruby 18 (only with smaller leaves)."|
Then I tried their second flush Himalayan Mystic; I'll explain...
I tore open the bag with some amount of finesse with a pair of kitchen scissors, then buried my nose inside like a hungry canine. What did I smell? Straight. Cocoa. No other nuances - just dark chocolate with a hint of vanilla. The leaves themselves were also striking - this was the tippiest Darjeeling I'd ever seen. Granted, Darjeelings are known for their myriad-colored leaves, but tippy leaves aren't the dominant presence. Here, they were. By smell and sight, it was like I was looking on Darjeeling's version of a Yunnan Dian Hong or Ruby 18 (only with smaller leaves).
For brewing, I opted for 2 tsps. of leaves steeped for three minutes in 16oz. of just-off-the-boil water. The result was a coppery liquor with a sweet, woody, and winy aroma. Taste-wise, I had flashbacks of the first perfect Darjeeling I ever tried - Giddapahar's Musk. The forefront was muscatel and mildly floral, followed by a middle dominated by mocha, and it ended with a nice, grapy aftertaste. This was a perfect cup o' Darj. I salute you, Mr. Jha.
— To purchase Thunderbolt Tea Turzum Himalayan Mystic (DJ 32) – Darjeeling Second Flush 2012, 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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