Wrapping up my week of Darjeelings, I come to the fourth sample in my cupboard: Castleton Estate’s 2006 Autumnal Flush FTGFOP1 SPL China. This is the tea I would serve to a Darjeeling novice seeking their first taste of the region’s notorious teas. It’s robust, rich in colour and, most importantly, has that classic note of muscatel. A quintessential Darjeeling.

Once again, I have Jo from Ya-Ya Teahouse to thank for this tea; and once again, I decided to follow his instructions closely. Using my ingenuiTea teapot, I infused 1.75 teaspoons in 250ml for 3 and a half minutes. As I found with the Puttabong, steeping the tea too little returns a disappointing cup, dominated by astringency. Give it at least 3 minutes 30 seconds and the astringency is balanced nicely within the tea’s flavour profile.

“Well-balanced” is the best way I can think to describe this tea. Everything fits. The brew’s coppery colour is matched by its robust flavour. The note of muscatel is complemented by the astringency.

I drink this tea and feel refreshed, energized. It doesn’t have the depth of character that the Arya Ruby does, but it’s not lacking. Well-rounded, satisfying, immaculate.

© eric for Tea Finely Brewed, 2009. | Castleton FTGFOP1 Special China: Darjeeling Autumnal Flush 2006 | No comment |
Post categories: Black tea, Tea reviews
Post tags: autumnal flush, Castleton Estate, Darjeeling, Ya-ya Teahouse

Dry: Springside Darjeeling Autumnal Flush.

After playing around with first flush teas from Puttabong and Arya Estates, I shift focus to autumnal flush Darjeelings. First among those: Springside Estate’s autumnal flush. Year unknown.

Springside Estate is at the southern end of the Darjeeling region and has a relatively small annual output. Before seeing it in my local tea shop, Tea Leaves, I’d never heard of it.

Throughout my life, I have been someone who saves the best for last. This week, on my virtual tour of Darjeeling, I ditched that principle. After ascending the wonderful heights of the Arya Ruby, I descend to a Darjeeling that lacks the depth and character I’ve enjoyed so far this week. Not that it’s terrible: it’s just not in the same league as the Arya or the Puttabong.

Again I learned the importance of infusing a tea long enough. After 3 minutes, I poured a small cup; 40 seconds later, I poured out the remainder. The first cup was dominated by astringency – I literally could taste nothing else. But with the second cup, I was amazed at how much character the brew developed in a mere fourty seconds. The astringency had decreased, allowing the tea’s muscatel note to emerge. After the disappointment of the first cup, this second one was lovely, fruity and light.

This feels like an everyday Darjeeling. It’s got that typical muscatel flavour, and the dry leaves emit a lovely aroma of stone fruit, but there is very little depth. For the price ($7.90 AUD for 100 grams), it provides pretty decent value.

© eric for Tea Finely Brewed, 2009. | Springside Darjeeling Autumnal Flush | No comment |
Post categories: Black tea, Tea reviews
Post tags: autumnal flush, Darjeeling, Springside Estate