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This second flush is from 2020, which makes it relatively new in my tea collection. It caught my eye because Camellia Sinensis noted it was representative of the style, and even though I’ve had many SF Darjeelings, I still look for benchmarks of what they’re “supposed” to taste like. I steeped 4 g of leaf in a 355 ml mug at 195F for 5, 7, and 10 minutes.

The dry aroma is of caramel, nuts, and flowers. The first steep has notes of autumn leaves, nuts (yes, hazelnut seems accurate), caramel, butter, wood, flowers, saline, and a hint of muscatel. The finish is rather woody and drying, especially if the tea is held in the mouth for any length of time. The tea also has some tannins. The next couple steeps are heavier on the nuts and caramel and lighter on the fruit and florals. I get some minerality in the third steep.

This tea is a good deal more restrained than the luxuriantly fruity, floral second flush Darjeelings I gravitate toward. However, I think it is indeed a high-quality, well-made example of the type, if not one that really wows me.

Flavors: Autumn Leaf Pile, Butter, Caramel, Drying, Floral, Hazelnut, Mineral, Muscatel, Nuts, Salty, Tannin, Wood

Preparation
195 °F / 90 °C 5 min, 0 sec 4 g 12 OZ / 355 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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