I’ve not been a Darjeeling fan because my go to tea was always a strong Assam with milk and I found them too light in comparison. But now that I’ve started appreciating Chinese tea and brewing in a gaiwan, I thought it was time to give Darjeeling a fair chance. I decided that my first experience would be to brew gongfu style to be able to experience the subtleties, and to drink it straight, I.e. No milk. I gave it a very short rinse and so far I’ve had two drinkable steeps at 30 and 40 sec respectively. The colour is a light chestnut. The taste is smooth with some tannin and a lot of other things I don’t have the words to describe. There was a slight nuttiness on the first steep which wasn’t there on the second steep. There’s some body. The second steep had a bit of sourness or astringency. There’s some fruitiness but I can’t really identify the scent. Overall, this is a nice light black tea. My next experiment with this tea will be to brew it western style to see how the taste will differ.

Boiling 0 min, 30 sec 5 g 6 OZ / 177 ML

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I’m an Archivist who is addicted to tea. I love tea—it always improves my mood. My preference is for straight black teas though there is the occasional flavoured black tea that gets me smiling. These days I’m exploring Chinese tea and gongfu cha.


Toronto, Canada

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