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“I am steeping this in the gaiwan today, in contrast to the first tasting which was pyrex heresy style. There was some bitter astringency in the 3rd and 4th steeps that may have been strictly a...” Read full tasting note
“Well I have to agree with my fellow Steepsterites about this one. I have to admit certain people influence my purchases. I only got a sample of this because I am not familiar with Darjeeling. I...” Read full tasting note
This premium selection has an elegant character, with light flowery nuances in the aroma and cup. The liquor has a pale, golden-amber hue, light honeysuckle notes, and a hint of almond. One of the best of the 2012 season.
Steeping Suggestions: –
Leaf Quantity: 2¼ g/cup
Water Temp: 212° (boiling)
Steep Time: 3 min.
Company description not available.
Singbulli Estate SFTGFOP1 Cl First Flush (DJ-8), TD93
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Upton Tea ImportsI am steeping this in the gaiwan today, in contrast to the first tasting which was pyrex heresy style. There was some bitter astringency in the 3rd and 4th steeps that may have been strictly a result of my mood infecting the cup. I have so many first world problems right now I feel like a state senator.
But I’m up to something like 7 or 8 steeps now and the cups are soft, almost sweet.
My only complaint is that because there are so many broken leaf bits present, it isn’t at all realistic to get a clean pour without a screen — which seems a bit fussy when using a gaiwan.
Well I have to agree with my fellow Steepsterites about this one. I have to admit certain people influence my purchases. I only got a sample of this because I am not familiar with Darjeeling. I should buy more. The dried leaf smells heavenly. Of springtime. Sunshine. The brew is utterly intoxicating. I have 3 samples of FF Darrjeeling from Upton and this is the clear winner. This is truly a winner.
That’s the way I feel about first flush darjeelings. The smell of the leaf alone is almost worth the price. And then there’s that sweet honeysuckle flavor!
I have certainly been infatuated with FF darjeelings this year but too bad I didn’t try this one. :)
This year’s FF are so good I cannot wait to get my hands on the second flushes.
Amy, I still have some of this one if you want to coordinate a swap.
Amy your reviews made me thirsty for these FFs
And yes, Jim of course….
Is this Singbulli FF TD 95 or TD 93? (I am such a nerd, I know)
Mine is the TD95
For the less nerdy, this is the organic option.
TD 95
Note: TD93 is over here: http://steepster.com/teas/upton-tea-imports/25647-singbulli-estate-sftgfop1-cl-first-flush-dj-8-td93
Jim, thanks for the offer but I’m planning an order from Upton as we speak so I might as well throw a sample into the mix. :)
I gave up coffee when I was in the hospital. I am planning on ordering samples of breakfast teas from Upton. Any suggestions?
I don’t actually like breakfast blends, myself. I don’t like blends, in general, honestly. In the same way I don’t like blended scotch. The predictability brings with it a cost of a kind of flatness that I don’t like.
I find shou style pu-erh a better coffee substitute than anything else.
I’m not a big fan of blends either but I have found that Upton’s African teas pack a big punch and are pretty tasty.
Thank you….
Actually, I am looking for that early morning punch. The eye-opener
Charles, I like either TB51 East Frisian BOP, or TB52 East Frisian TGFOP. TB52 is smoother than the BOP version.
Thanks Scott. I’m ordering both
Assam or African would be the way to get bold punch.
Also, broken grades or fannings steep faster and will be much bolder than whole leaf.
Less nuance and interesting flavor, but “pow”.
I suppose normal week follows Bright Week doesn’t it! There will always be bits! Praying for strength to stand on! Christos Anesti!
Ḥaqqan qām!
Antiochian!
Jim: The most I’ve steeped a Darjeeling is twice. If I do more steeps, what would you recommend time wise & temp. I’m not really sure why I’ve never tried storter steeps with Darj’s before.
I’ve been doing this leaf primarily gongfu style in the gaiwan. Essentially boiling water (although just off a boil is probably fine, too) and no more than a few seconds for the first six or seven steeps. Basically, not until the water fails to turn the anticipated color the instant you pour it should you actually think in terms of “waiting” to strain and pour.
This is the approach I use more or less with all teas (except for variations in water temp). Essentially instant steeps until such time as it is clear you need to wait to get a result. Depending on the tea this takes anywhere from 3 to 12 steeps to occur.
I guess the reason I’ve never tried it with Darj’s is because I don’t want to miss out on the fruitiness, or the layers of favors. At least I thought I would miss that, so I never tried it. I will give it a try with some Goomtee I have open now. Thanks!
As long as you’re doing gongfu correctly, with lots of leaf, you should be gaining flavors (not all at once, over the course of the steeps) not giving things up.
Yes, I always add extra leaf when preparing tea Gongfu style. Since I’ve never done this with Darjeelings, how much would you recommend? I use a glass tea press and an 8 oz cup.
That’s going to be a lot of leaf. A 100 ml gaiwan is 3.5 ounces, and a 150 ml gaiwan is 5 ounces. I put 3-5 grams of leaf in a 100 ml gaiwan, depending on the leaf, so you’re looking at 6-12 grams for an 8oz cup.
But, you’ll get many quarts of tea from those leaves going 8oz at a time.
Thanks a ton.
No, a ton is too much leaf.
Hahahaha!