Saturday Morning Tea

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Good morning, dear tea friends! As August winds down and we head into the cooler days of September, I’ve chosen a contemplative tea for my cup this morning. I’ve been experiencing a lot of change in my life recently, I’m sure you’ve all known a time like that in your own lives, where everything seems to be happening at once. Anyway, I’ve made a pot of a China white tea called Organic White Silver Needle, to help me slow down and unwind so I can get in touch with that inner place.

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This tea is made up of just unopened leaf buds, the baby growth on the tea bush. The buds undergo a minimal amount of processing and are dried in sunlight.

I steeped the buds for 4 minutes in 180F water.

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Each bud is covered in soft white hairs that give it a silvery appearance. After steeping, the now sleek hairs reveal more detail on the buds.

The aroma is delicate and sweet with a whisper of melon.

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The pale straw-colored tea liquor is light and sweet yet it has a very solid mouth feel. Fruity hints like melon and nutty hints like pistachio glide across my palate in a silky smooth dance.

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This is the perfect tea to enjoy when you need the regular day-to-day to recede for a few special moments by yourself or with a fellow tea lover.

Have a wonderful weekend. See you in two weeks!

Saturday Morning Tea

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Good morning, dear tea friends! On this hot and hazy summer day, I’ve brewed up a pot of second flush Darjeeling, as promised in my last post. This particular selection is from the Sungma Estate. The reason I chose it is because I think it’s a great example of a second flush tea, starting with the variegated tones of brown in the leaf color.

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Established in the 1860s, the Sungma Estate experienced a major loss in 1934 when a terrible earthquake destroyed its factory. After that, Sungma merged with a neighboring tea garden called Turzum Estate.

I steeped the leaves for 3 minutes in 212F water.

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A rich, fruity fragrance wafted up from my glass teapot, filling my kitchen with its delicious aroma.

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Look at that gorgeous color! A deep amber-colored liquor tells you that this is a second flush Darjeeling, as opposed to the light golden color of a first flush.

The flavor bursts in my mouth, like biting into a piece of ripe fruit, very rich with notes of muscatel and nutty hints. The fruitiness lingers deliciously on my tongue. A honey-like sweetness is also present in the cup, which gets even sweeter as the tea cools, making it a wonderful choice for an iced tea as well as a hot cuppa.

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August is the month of abundance when so much is being harvested from nature’s bounty. A cup of second flush Darjeeling is the perfect companion to rich and flavorful foods.

Until next time, dear friends, enjoy your tea!

Saturday Morning Tea

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Good morning, dear tea friends! This first day of August dawned clear and bright, a beautiful summer’s day. My morning tea is a wonderful treat, a tippy, first flush Darjeeling from the Singbulli Estate. As you can see, the leaf is gorgeous, a multi-hued work of art from nature.

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Located in the picturesque Mirik area of Darjeeling in northeastern India, the organically certified Singbulli Estate was established in 1924 by British planters. Its 9 rolling hills are spread out over 14 miles, at an altitude that ranges from 1,200 feet to 4,100 feet. Mirik comes from the word Mir-Yok, which translates to “place burnt by fire.”

I steeped the leaf for 3 minutes in just under boiling point (212F) water.

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The wet leaf aroma after steeping is bright and vegetal. The cup aroma is sweet with pronounced notes of flowers.

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The glowing golden-yellow liquor has a fresh, crisp mouth feel and a pronounced floral flavor with a whisper of tropical fruit. Mmmmmm….

This tea is the epitome of a first flush Darjeeling.

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I chose this lovely teacup this morning because the inside is glazed the exact same color as my tea.

In my next post, I’ll show you what I think exemplifies the second flush Darjeeling character. Until then, enjoy your summer and your tea!