Country of Origin: India
Leaf Appearance: dark, somewhat curled with lots of golden tips
Ingredients: black tea
Steep time: 3 minutes
Water Temperature: 195 degrees
Preparation Method: ceramic teapot and mesh infuser
I’m usually bustling through my day and manage to squeeze tea in when I can but every once in a while a tea makes me drop everything that I am doing. That is exactly what this tea did. It was subtler than most Autumn Flushes that I have tried yet it was incredibly complex. There were musky and floral notes along with a pleasant nuttiness. A fruity and sweet aftertaste lingered long after each sip. It didn’t quite have the standard Darjeeling muscatel flavor but in a way that is what made it stand out. There was just a touch of astringency but I did not find it bitter at all. Considering that this is last year’s crop, this tea definitely exceeded my expectations. I love the background information the Norbu Tea provides on the places were their tea is obtained. According to their site, the Jungpana tea estate was planted in 1899 and is only reachable by a single road. I can’t help but feel connected to the world through my cup when I think about all of the history that brought these leaves to my door. It’s a good thing that I decided to make a whole pot of this rather than a single cup, I just could not get enough of it. The laundry can wait until I’m done with my tea.
You can find out more about this tea here.