Intrigued by my recent experience with Darjeeling Goomtee (2nd Flush), I wanted to know a little more. In my abbreviated research I found:
More About Darjeeling…
July 7, 2008 by TeaEscapade
Traditionally, Darjeeling teas are classified as a type of black tea. However, the modern Darjeeling style employs a hard wither (35-40 % remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this designation. Technically this level of oxidation makes them a form of oolong. The experts say that many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.
There are several varieties or flavors of darjeeling teas. These varieties are described as follows:
- 1st Flush is harvested in mid-March following spring rains, and has a gentle, very light color, aroma and mild astringency.
- In Between is harvested between the two “flush” periods.
- 2nd Flush is harvested in June and produces an amber, full bodied, muscatel-flavored cup.
- Monsoon or Rains tea is harvested in the monsoon (or rainy season) between 2nd Flush and Autumnal, is less withered, consequently more oxidized, and usually sold at lower prices. It is rarely exported.
- Autumnal Flush is harvested in the autumn after the rainy season, and has somewhat less delicate flavour and less spicy tones.
The Darjeeling Goomtee (2nd Flush) tea from Tea Logic, I recently tasted and reviewed is characteristic of the above description. I cannot wait to try some of the other Darjeeling varieties. If there a Darjeeling that you recommend feel free to comment. Until then… Happy Tea Drinking!