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The dry leaves of this Jungpana Tea Estate (Upper Division) First Flush Darjeeling tea are a mix of light to dark greens with flecks of coppery orange/brown and a scattering of fuzzy silver buds. The bright honey-amber colored infusion is smooth and crisp with hints of green grapes & sweet young green vegetables, lovely floral overtones, and a perfectly balanced amount of the characteristic "green" astringency of an extremely well made First Flush Darjeeling tea.
This tea's dry leaves are many shades of green with abundant silvery buds apparent in the mix and carry a mild nutty and green vegetal aroma. When infused, the liquor is yellow-gold with a mildly nutty and floral nose. In the cup, the medium bodied infusion has elements of toasted nuts, toasted sweet grains and fresh green vegetables, moderate astringency, and a lingering nutty, floral and bittersweet aftertaste that lingers nicely.
This tea has been hand picked using a one leaf and one bud standard, and processing was done by hand to preserve the integrity of the beautiful leaf sets. The silvery-green dry leaves have a toasty/nutty aroma from their wok firing and are of uniform size. When infused, the liquor is a pale yellow-gold with a slightly flowery and nutty aroma. In the cup, the medium bodied infusion has vivid grassy and nutty flavors with hints of flowers & young green vegetables, and a clean finish with moderate astringency.
The woody, musky, & sweet-smelling dry leaves are a mix of black and dark, coppery browns and has a good scattering of silvery-gold buds. When infused, the leaves produce a crystal clear, reddish amber liquor with a musky, woody & lightly floral nose. In the cup, the infusion is brisk and full bodied with a distinct black tea taste, very pleasant and well balanced astringency, and a remarkably floral and sweet aftertaste with hints of dried stonefruit (peaches/plums), raisins and maybe just a touch of dried flower petals.