The aromas and fury of a Darjeeling muscatel is tried and tested. It is the muscatels’ that has given Darjeeling its identity. We believe that any tea lover or a novice who comes across a True Darjeeling Muscatel will never forget the experience.
It is quite rare to come across a true muscatel because this tea is borne out of a balance of many factors involved in the making. The seasons, the harmony of time of pickings and the art of processing,  e.t.c.
It is a matter of pride for Tea masters from Darjeeling to mark their small invoices with this term because they know it is occasional. Only few invoices are marked so. All muscatels fetch a four figure digit prices even in the auctions.
Most muscatels are pre sold on prior arrangements with high end paymasters like Harrods.
It is not necessary that muscatels are produced only in the second flush or summer season but it is more pronounced then.
During this time of the year every garden in Darjeeling tries hard to make muscatels but few succeed.
The Gardens those are renowned for producing and exhibiting muscatels every year are Castleton, Margarets Hope, Balasun, Selimbong, Sungma, Jungpana, Makaibari, Ambootia.

My first experience with a muscatel was about 10 years ago during my first few months at work.I was asked by my employers (Tea Promoters India) to escort few guests from Makaibari to Selimbong.
Mr.Banerjee was quite not over discussing with the guests he invited me for a Darjeeling cuppa in his palatial living room.The guests were a third party evaluation team from Mercy Corps, Portland- on behalf of Tazo-an evaluation on Ethical Tea Partnership with associate partners in India.
Although I was not participating in the discussion but could make out the heat was on high notes.
Mean while, Mrs.Banerjee offered if we would like a round of tea. As a young enthusiast, tea with the legendary Rajah and his wife was a matter of chance.
Mr.Banerjee knew instantly from the glow in my eyes and ordered that the muscatel reserve which he specially makes for his Japanese client, to the bearer standing in the living room.
I had taken tasting lessons in Tea Research Association Clonal Proving Station (CPS) at Ging Tea Estate before I joined the industry, by then I could unmistakably distinguish clonal characters and had even tasted muscatels from other gardens.
But this was an experience that I will never forget. We did not taste or compare any tea; it was just a small shower of hospitality at Makaibari. As the bearer drew the tea cozy upward the aromas that coiled up along with the steam oozing out of the pot was filling the room with sweet grape like fragrance and it grew more persistent as tea was poured in our cups.
The cups were handed one at a time to each of us. Our eyes were fixed in the cups out of curiosity. The aromas were so overwhelming that I cleverly waited for my cup to cool for a while and then the wait was worth while. I tasted my first true muscatel. Layers of flavors embedded in synchronized harmony leaving a long finish in the mouth.
On our way back I wanted to think more about the making of this tea but the guests were throwing so many questions I hardly had time to think.
So even today whenever I have to think about defining a muscatel or selecting one-my parameters is pre-conceived.

This is a selection from the Gardens of Margarets’ Hope and pickings of the high grown maharani hills at altitudes of 6000 feet above sea level. This picking of pure china seed bushes is an exotic delivery. Harvested on October 14/2009 an autumn pick and manufactured and packed on the ides of October.

Make: The leaf is well twisted and consists of small bits and pieces of torn leaves and small twigs that we often come across an autumn harvest.

Visual: Dark leaves with red and golden textures which show it has undergone high degree of oxidation.

Feel: The feel of the leaves are dry crispy.

Dry Aroma: The dry leaves aroma is just alluring like fresh dry rose petals and nuts.

Good tea is a matter of Taste, so I start off with the preparation with two table spoons full of leaves in my guywan. My water is boiled and kept aside to cool, so that I can use it only after it cools down to just below boiling lets say 90-95 C.

Steep-1:  2 minutes
Full bodied liquor that shines like the sun, with a clear golden halo around it. Oops! The muscatel kick!
This tea delivers a subtle clean yet warm muscatel flavor with nutty undertone. It flaunts the sweetness of honey, dates and slopes towards almond. Multifaceted layers of flavor yet not aggressive. The wet leaf infusion has not really opened up so will go for a second steep.

Steep-2: 2 minutes
The liquor is lighter compared to the first cup, and the robustness lingering around. This second cup is delicate and emits a different character all totally; it is sweeter but now sloping towards more floral flavor and aroma. This type of Darjeeling makes you think of all it has done, for it is the muscatel that has made Darjeeling following an obsession for tea lovers.

All Hail Darjeeling Muscatel!!!