Saturday Morning Tea

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Good morning, dear tea friends! Happy Christmas Eve to all who celebrate!

With thoughts of a white Christmas, I’ve pulled out my cherished Christmas tea mug and brewed up a pot of tea that has “snow” in its name – a first flush Darjeeling from the Singbulli Estate called “Snow White.” Its name derives from the abundance of tender white tips showcased in this lovely selection.

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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.

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I steeped the leaves for 3 minutes in just under boiling point water. I noticed a lot of dust with this tea. The dust comes from the white hairs on the tips. When the leaves/tips are dried during processing, the hairs dry out, too, and create a “bloom” of fine particles.

The aroma has a fresh tropical fruit fragrance with hints of flowers. Mmmm….

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The tropical fruitiness carries over into the flavor of the golden liquor, with notes of pineapple. This tea has an intense “wake up your mouth” feel with a characteristic Darjeeling “bite.” It lifts up the fruity notes, adding a slight vegetal feel to them, and helps those notes to linger awhile in your mouth.

Another quintessential first flush tea from Singbulli, a tea garden that consistently produces stellar teas.

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I’m making my Christmas journey to Michigan in a couple of days. Another year is drawing to a close and what better way to celebrate than to gather together with those we love and share many cups of tea and good cheer.

To all of my dear tea friends who visit me here, have a wonderful holiday season!

I look forward to sharing more tea with you in 2017!

“Then the Grinch thought of something he hadn’t before! What if Christmas, he thought, doesn’t come from a store. What if Christmas…perhaps…means a little bit more!” 

~Dr. Seuss, How the Grinch Stole Christmas!

Saturday Morning Tea

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Good morning, dear tea friends! The first day of fall has come and gone this week and the air has shifted from warm and sultry to crisp and cool. Great sleeping weather.

In my cup this morning is a second flush Darjeeling from the Balasun Estate, located in northeast India. This lovely tea was harvested this year. You can read my post about the 2016 first flush Darjeeling from Balasun Estate here.

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The leaf is beautiful, bold with lots of silvery tips mixed in.

The Balasun estate is located near the tiny hamlet town of Sonada, one of the stations for the heritage Darjeeling Toy train. Built between 1879 and 1881, the 48-mile narrow gauge railway runs between Darjeeling and New Jalpaiguri in West Bengal. This well-loved railway is a delight to travelers and rail enthusiasts.

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I steeped the leaves for 3 minutes in boiling point (212F) water.

A deep fruity aroma revealed itself as the leaves released their essence into the water.

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The bright amber infusion is rich and flavorful with ripe fruit notes, like crisp apples and juicy peaches. A warm toastiness envelops the fruity quality in both the aroma and the flavor.

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This is the perfect selection to go with a warm apple crisp or apple pie, made from an apple picking adventure, a favorite outing this time of year.

What’s in your cup today?

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.”

~J.K. Rowling, Harry Potter and the Deathly Hallows

Saturday Morning Tea

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Good morning, dear tea friends! Our heat wave has finally broken, we’re back to more seasonable weather, and I’m back to drinking hot tea. The perfect choice for this summertime morning is a classic second flush Darjeeling, this selection from the Singbulli Estate.

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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 leaves for 3 minutes in boiling point (212F) water.

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The dry leaves are a rich brown color and, after steeping, give off a rich, fruity fragrance.

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I always love to discover a tea with a flavor unique to what’s expected. Equally, I love to come across a tea that’s the quintessence of its tradition. This tea is the quintessence of a second flush Darjeeling.

Rich and fruity, like ripe grapes and juicy peaches.

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Toasty, a warm comforting smell and flavor.

Smooth, the liquor caresses your tongue with a silky feeling.

Lively, your taste buds are awakened.

Lingering, the flavor stays in your mouth for awhile.

This tea is all that and more. Yum.

Where a first flush Darjeeling showcases the first plucking and the freshness of spring and all its flavors, a second flush Darjeeling showcases the summer time potential, the rich, round, ripe flavors produced by the finest leaves. One is not better than the other. Each is wonderful for what it is, in its own right.

Until we meet again, enjoy your next cup!

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”

~Henry James

Saturday Morning Tea

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Good morning, dear tea friends! The weather has turned more seasonable and I gaze out my window on a cool, overcast morning. I slip on my warm fleece and sit down to sip my tea. I’m back to my beloved first flush Darjeelings, this selection from the Avongrove Estate.

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Avongrove, meaning “nest of birds,” overlooks the Balasun River in the Rangbhang Valley in Darjeeling district, India. With elevations of 2,200-5,700 in the foothills of the Himalayas, this organically certified estate has the perfect location and climate to produce wonderful Darjeeling teas. From their website:

Five hundred workers live on the estate with their families, in small houses decorated with orange trees and flowers. As our manager walks by, the old hands smile and their children zip past him on improvised skateboards. Life is simple, nobody disturbs the hills and we always welcome our frequent bird visitors drawn to Avongrove as an organic estate, free from chemicals. For our other visitors, also always welcome; sipping a cup of tea, relaxed on the hilltop, enjoying a misty, magical dusk is indeed satisfying.

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I steeped the leaves for 3 minutes in water a smidgen under boiling point (212F).

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The finely plucked leaves produce a golden liquor that has a fresh vegetal fragrance with a whisper of flowers. Mmmm, so fresh.

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There’s a crispness to the mouth feel that wakes up my palate for the flavor notes to come. Floral. Tropical fruit. A lingering sweetness. Another enjoyable first flush!

What’s in your cup today?

“I am seeking, I am striving, I am in it with all my heart.”

~Vincent Van Gogh

Saturday Morning Tea

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Good morning, dear tea friends! It’s a sunny spring day here in my corner of the world, cool but filled with light. I have another brand new first flush Darjeeling in my cup, a lovely selection from the Balasun Estate.

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Established in 1871, the Balasun Estate spreads across rolling hills and a wide open valley with the Balasun river flowing through the lower part of the garden.

I steeped the leaves for 3 minutes in boiling point (212F) water. As the tea steeped, it gave off a wonderfully fresh floral fragrance.

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With its finely plucked leaves threaded with delicate, silvery buds, this was one of the best of the hundreds of Darjeelings we’ve tried this first flush season.

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The golden liquor sparkles in the sunlight.

The aroma is very fresh with sweet floral notes.

The flavor is sublime – smooth, sweet and very floral, with an interesting spicy kick in the finish.

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I had a great vacation with my family and so enjoyed going to the famous mouse’s kingdom. It truly is the happiest place on earth.

Until next time, dear friends, enjoy your tea!

“Although some use stories as entertainment alone, tales are, in their oldest sense, a healing art. Some are called to this healing art; and the best, to my lights, are those who have lain with the story and found all its matching parts inside themselves and at depth. In the best tellers I know, the stories grow out of their lives like roots grow a tree. The stories have grown them, grown them into who they are.”

~Clarissa Pinkola Estes

Saturday Morning Tea

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Good morning, dear tea friends! Despite the dark clouds and pouring rain outside, today is an auspicious day because I have a 2016 first flush Darjeeling tea in my cup. That brings sunshine and joy to the darkest of days! This selection is called Victoria’s Peak Moonlight, a name that conjures up mystery and magic to me.

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Here’s the information about this magical place from the grower:

“This is a division within the Steinthal Tea Estate, named after Queen Victoria. Located next to Victoria’s Falls and Victoria Park as a memoir of one of the Queens who visited Darjeeling. It is a picturesque area – on the north  side we can see the Himalayan mountains on the east of this are the Botanical Gardens..and just above is the Darjeeling town. A very small quantity of tea is produced every year from this division, which are manufactured at the adjacent Steinthal factory.”

As I poured the water over the leaves in my glass teapot, a lovely floral aroma wafted up, giving me a preview of the delicious experience to come.

I steeped the leaves for 3 minutes in boiling point (212F) water.

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Look at the tender tips mixed in with the leaf. Yes, this is a black tea, despite all of that green you see.

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The amber-gold liquor is oh so fragrant with the scent of flowers and tropical fruit. Mmmmm…..

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The flavor is complex with notes of flowers, tropical fruit and a sweetness that reminds me of cookies. Underlying these notes is that fresh green quality that I love so much about a first flush tea. I’m in heaven!

Tomorrow I’m going to Florida to vacation with my family and that famous mouse. Until next time, dear friends, happy spring and enjoy your tea!

“No bird soars too high if he soars with his own wings.”

~William Blake

Saturday Morning Tea

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Good morning, dear tea friends! Tomorrow is the first day of spring, the time of year when I want to throw open all my windows and usher out the stagnant winter air in favor of fresh spring breezes. That will have to wait a few days though as we’re expecting some snow tomorrow, a New England welcome to spring. This past week, we had temps near 70, thunderstorms, blustery winds and now snow. Never a dull weather moment in my little corner of the world! On to tea…

First flush season is well underway in the Darjeeling area in northeastern India. Samples are arriving daily and we’re contemplating purchases. Nothing has arrived just yet so I’m celebrating the season with a Namring Upper Estate first flush selection from last year.

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Namring Estate is a very large estate divided into two parts, Namring and Namring Upper. Namring Upper has a steeper elevation and produces the best tea from what I’ve read.

I steeped the leaves for 3 minutes in boiling point (212F) water.

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As with most first flush teas, the leaves are variegated from greens to browns with some silver sprinkled in.

Such pretty colors.

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The golden amber liquor has a fresh, inviting aroma with notes of sweet flowers.

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The flavor is as fresh as a spring day you can’t wait to go out walking in because the air is filled with awakening and hope. The cup is smooth and sweet with notes of flowers and a crisp, refreshing finish. Very yummy.

Speaking of walking, that’s next on my agenda today, followed by shopping for Easter goodies for my grandkids.

Until our next time together, enjoy your cuppas and the start of spring!

Something opens our wings

Something makes boredom and hurt disappear

Someone fills the cup in front of us

We taste only sacredness

~Rumi