The sun is shining in a deep blue, early spring sky as I begin my day with a cup of Darjeeling. I wish I could tell you that I’m enjoying a cup from this year’s first flush harvest season but they haven’t arrived just yet. This is a cup of an autumnal Darjeeling from the Sungma estate, harvested last fall.
Darjeeling, located in northeastern India, has 3 plucking seasons, first flush, second flush and autumnal. Sometimes there’s a plucking that’s not quite first or second flush and is called “in between”. The autumnal harvest isn’t as famous as the first and second flush, however, it produces a wonderful tea with the characteristics of Darjeeling yet with a much mellower and smoother flavor profile.
As I do with most Darjeeling black teas, I steeped the leaves for 3 minutes in boiling point (212 F) water.
The rich liquor glows like dark honey in my glass teapot. As I pour my first cup, a delicate fruity aroma wafts up.
The flavor is incredibly smooth with bright notes of fruit. This would be a great tea for those tea lovers looking for a deeper yet mellow Darjeeling cup. It doesn’t have any of the green astringent notes of a first flush or the bold muscatel notes of a second flush.
I love how the deep blue of the sky mixes with the rich color of my tea.
Sky and earth, water and fire.
My grandkids are visiting from New Mexico right now and I am having such a grand time immersing myself in the little ones’ world. Monday we’re headed into Boston to visit the New England Aquarium. Ella can’t wait to see the fishies!
Enjoy your weekend, dear tea friends!
“The soul should always stand ajar, ready to welcome the ecstatic experience.” ~Emily Dickinson