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