Dry Tea Leaf:
Appearance: The organic tea leaves plucked from the famed Muscatel Valley of the garden are delicately plucked and the standard of plucking is amazingly fine which consists of smaller fine tea leaves of consistent size denoting the 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, a delight to the eye with lots of silvery bloom of the buds.
Fragrance: . The dry leaf is fragrant and has notes of Himalayan flora, local orchids and has hints of spice.
Appearance: Brighter shades of sparkling lemon.
Fragrance: Fragrance of 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. 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. The tea is silky smooth and the cirtusy taste lingers as an aftertaste.
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+