Apr
07

Due to the adverse weather conditions and late approached rain; most of the high-grown Exotic Darjeeling first flush teas are yet to arrive, but I’ve found one.

As I sip and slurp through my tasting ritual, cup after cup I try to imagine the processing that these leaves have gone through.

The amount of care achieved reflects in the infused leaves and glittering cups, but the final say goes with the embedded flavor the tea carries.

It is very difficult to select amongst the Darjeeling first flush because almost every make and single estate label carries a significant character of its own. It needs sharp precision and for me almost wild imagination to select one.

The one that I have selected is a single estate hand rolled Oolong which is distinctive and made in a very small quantity. This comes from a plantation in the Mirik valley of Darjeeling district, Soureni.

A small family owned tea garden squeezed between two big famous plantations of Darjeeling namely Singbulli and Phuguri. I always love the smaller gardens the names of which I will share with my readers after sourcing the best of their teas.

About the tea:

My attention was already drawn to “Soureni Oolong” by the make of the leaves. The sight of the make is the first thought of judgment that arises. The curly and chunky Oolong-wow!

Although there are other teas those need to be religiously examined because you cannot judge a Darjeeling first flush by the look of its cover. The smells of the dry leaf of all the teas were carrying imbued potency. So I intend to cup all the samples, simultaneously.

After the five minute infusion that we always do-the Soureni leaves that opened put me into awe. The layers of aroma were so intoxicating and complex like cherries and honey.

Not that the other teas were not up to the mark but this was exceptional, amongst all.

The final judgment came when I tasted the teas. Oh! Fabulously flowery- an exotic Darjeeling.  Sweet lingering flowery aftertaste with a hint of a lively bite. This is my cup of tea!

Point I said to myself. This is it!

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3 Responses to “The Best of many perfect cups!”

 
  1. How does one get this tea? Sounds amazing.

  2. Sonam, I have tasted the Soureni, and it was exactly as you described it.

    Now, a question: You made your tea with a fairly long infusion– five minutes– which rather surprised me. Most of the time, with first-flush teas from Darjeeling, I will start with a shorter, maybe 2- to 3-minute steeping.

    Would you let us know your thoughts on steeping times for your first, second, and subsequent infusions; water temperature; and so on?

 

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