Dry Tea Leaf:
Appearance: The tea leaves plucked during the early month of March are delicate and aromatic in nature. They denote freshness and tenderness of the leaves, which is apparent from the infusion. It consists of two leaf and a bud type of plucking. The colour is a mixture of light and dark green delicately rolled and tea has silver tips which makes it a delight both to look as and relish its aroma.
Fragrance: . The dry leaf is highly fragrant and has notes of Himalayan flora, local orchids and has hints of spice.
Appearance: Brighter shades of sparkling lemon.
Fragrance: Fragrance of pleasant floral notes are distinct in the liquor. The floral notes are of the Himalayan flowers along with other complex fragrances is felt. The fragrance of orange and other cirtus fruits is distinct when steeped for the 2nd infusion.
Flavour: The cup is smooth and has typical sweet astringency as is expected from this Champagne of teas. This was one of the best production from Giddapahar. Floral notes are prominent when sipped followed by a sweet lingering complex taste with hints of citrus notes which is felt as an aftertaste lasting for hours. The tea tastes equally good when sipped as it cools. Prominent citrusy notes were felt when infused for the second time.
No. of Infusions suggested: Two good infusion followed by a third which yielded a lighter liquor. If the infusion time is lowered from 5 minutes to 2 or 3 minutes, then the number of good infusions count be 4+
Reasons to Buy: This is a must buy for those who have a special liking for Darjeeling tea from China cultivar. Presence of unparalleled divine complex taste and promises of a well rounded flavour profile as it matures later on, makes this tea a must have for your collection of exquisite Darjeeling teas. If looking for a premium tea from China cultivar then this is the tea you need to stock.