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“Backlogging and based on my memory and a few notes Experience buying from Tea Trekker http://steepster.com/places/2820-tea-trekker-online-northampton-massachusetts I bought four ounces of this...” Read full tasting note
“I made this tea as an iced tea today, and it is awesome. I made it a little stronger that normal, let it steep for four minutes, and then put it in a thermos (like device) that was full of ice. ...” Read full tasting note
“This tea is a very good black tea. It has the typical muscatel aroma and flavor. The key to enjoying this tea is to not over brew it or it becomes very astringent and somewhat bitter. I brew the...” Read full tasting note
“Jungpana (Darjeeling 2nd flush) From the Mahandi Valley comes this award-winning Darjeeling tea. Its small, silver-tipped leaves produce a deep caramel brown liquor with spicy aroma, smooth body,...” Read full tasting note
The 2009 Jungpana First Flush is a classic muscatel-type Darjeeling. Showing little of the modern-style ‘green’ leaf that is currently en vogue, this year’s Jungpana First Flush has a classic style and depth of flavor that we haven’t seen in a First Flush Darjeeling in quite a few years. From one of the premier Darjeeling gardens, this tea is superb.
The Jungpana Tea Estate is situated near the famous town of Darjeeling. The tea gardens have an excellent location and altitude; they lie at 3,000 – 4500 ft and are blessed with a nurturing south-facing orientation. The exceptional quality of tea produced at this estate is derived almost exclusively from China bush leaf.
To consistently produce some of the finest Darjeeling in the world for over a century, the management at Jungpana plucks only the most delicate of leaves. They have mastered the intricacies of manufacture, and make quality a fetish. The Jungpana Estate was planted by the British, then owned initially by the Scotland based Duncan Brothers. Later, it was owned by the Ranas of Nepal and thereafter has been with the Kejriwal family for more than five decades.
Steep 1 infusion at 2 – 4 minutes.
Water temperature should be 185° – 195° F
Company description not available.
Darjeeling, Ambiok Estate, 1st Flush, SFTGFOP1
TeaSourceDarjeeling 1ST Flush Jungpana
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Camellia SinensisBacklogging and based on my memory and a few notes
Experience buying from Tea Trekker http://steepster.com/places/2820-tea-trekker-online-northampton-massachusetts
I bought four ounces of this back in the spring of 2011, and I have been brewing it off-and-on since then with temperatures a little lower than the ones I normally use for any other black tea.
I have had at least four Darjeelings to date. Here are my notes (almost verbatim): “Good flavor, not too brisk; good color. (My wife) and I really liked it. Muscatel → distinctive – floral? Beautiful clear amber color. Not bitter or astringent. Uplifting finish.” I started my first steep at 190F, otherwise I used my standard black tea parameters while steeping; my notes show that I got two good steepings and a third that was noted as, “mild, but still tasty”; I must have stopped at three.
I have noticed that Darjeelings do not seem to do very well with multiple steepings, beyond say two or three, and as cost conscience as I am, I prefer to get lots of steepings out of a tea that goes for $5 or more (I have been able to get five good steepings out of a number of quality Chinese red teas). I am intrigued by the various subtleties in the first and second flush Darjeelings, but still don’t feel I have to have a FF Darjeeling in my cupboard.
This is my first FF Darjeeling, so I’m leaving off the rating.
(I still have some of this, so I may update this review at a later time).
This tea is a very good black tea. It has the typical muscatel aroma and flavor. The key to enjoying this tea is to not over brew it or it becomes very astringent and somewhat bitter. I brew the tea using 2 heaping teaspoons per 16 oz of water and increase the steeping by 2-3 minutes each time at around 190F.
Jungpana (Darjeeling 2nd flush) From the Mahandi Valley comes this award-winning Darjeeling tea. Its small, silver-tipped leaves produce a deep caramel brown liquor with spicy aroma, smooth body, muscatel notes and a bright finish. This tea won the competition for the best 2nd flush Darjeeling at the 2008 World Tea Championship.
Dry Aroma: spice, caramel, rich heady citrus depth
Wet Aroma: dark honey, floral, hint of fruit Leaf: larger leaf than standard Darjeeling, with color that resembles golden beauty (dark, rust, silver tip), lots of pollen
Cup: rich golden, champagne color with green cast legs. Clean, sweet, floral depth with almost pollen-like astringency and totally lacking in bitterness or spicy bite. Silky mouth feel, with lingering sweetness. Offers 2-4 extractions with consistent depth of flavor.
brewing method: Standard cupping set – used 2 grams (1 rounded tsp) per 6oz in 190 degree water, steeped for 3 minutes, but allowing for following extractions by raising the temperature of the water and extending the steep times.
