2020 Darjeeling Giddapahar Imperial 2nd flush black tea

Darjeeling Giddapahar Tea Estate ‘Autumn Beauty’ 2020 Autumnal Flush

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Black Tea

 

Darjeeling Giddapahar Tea Estate
2020 Autumnal Flush ‘Autumn Beauty’

 

Manufacture:  Orthodox
Grade:
SFTGFOP-1

 

Cultivar: China tea bush varietal and other local cultivar leaf
Oxidation: mid-length, fully-oxidized black tea
Wither: short wither

 

Appearance: traditional Autumnal Flush Darjeeling leaf of a particularly dark coloration
Flavor: bright, snappy flavor with medium astringency
Aroma: dried wood bark, and green culinary herbs: (celery, parsley, fennel)
Liquor: medium sienna/amber liquor

 

Darjeeling District, West Bengal State, India
100% Pure, Un-blended Darjeeling tea

2020 Autumnal Flush (Oct / Nov)

1st Flush Darjeeling – February/March
2nd Flush Darjeeling – May/June

Spring is the peak time for new leaf growth as the tea bushes awaken from winter hibernation. These early-harvest, first-plucked Darjeelings are known as 1st Flush teas. This plucking season is followed by the harvest of 2nd Flush Darjeelings, which completes the annual spring harvest cycle.

Darjeeling tea is highly sought after worldwide for its smooth, rich muscatel flavor and fine bouquet. It is often referred to as the ‘Champagne’ of tea because of its elegance and finesse in the cup. The Darjeeling tea gardens are located in the Lesser Himalaya Range of West Bengal in Northern India. The flavor of Darjeeling tea is greatly influenced by the mist-shrouded environment of the tea gardens (which are scattered over the hills and valleys at 5,000- 6,700 feet in altitude) and the slow maturity of plant development in cool, high-altitude locations.

Supremely elegant and lively in the cup, 1st and 2nd Flush Darjeelings are among our most prized teas.

However, in some years, the autumn months’ weather brings a late flush to the gardens and there is an Autumnal Flush. This can range from being a flush of functional, high-quality leaf, to a spectacular harvest of a special picking that has a combination of the maturity of its bushes’ season-long growth and similar weather to the springtime. These years offer a unique and special harvest that should be sought-after.

The 2020 Autumnal Pluck is considered a ‘vintage’ one and is quite excellent.

 

Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 1 infusion at 2 -3 minutes (see main text)
Water temperature should be 185°F-195° F

We are recommending a moderately short steep for this tea.
I have been steeping it for about two and a half minutes, although it will tolerate a very long steep too=5 mins +
The leaf is a typical size for a Darjeeling, so it is easy to measure.
We have been quite successful re-steeping the leaf, often for quite a long steeping time – even 4 minutes.

Our ‘Autumn Beauty’ is from the middle-latter part of the autumnal pluck at Giddapahar Tea Estate.  This year-end tea is for those who prefer that their Darjeeling tea has a rich, mouth-filling, smooth-around-the-edges and yet ‘traditional’ china bush style. This style, in which the wither is short and the oxidation long, is often referred to as ‘muscatel’ in Darjeeling, especially when describing a 2nd Flush harvest tea. This style is clearly different than the green-ish style so common in today’s 1st Flush teas, which is a result of a long wither and short oxidation. While the latter style has seemed so prevalent recently, we are seeing more of this traditional muscatel style now, especially in the manufacture of the 2nd Flush and Autumnal Harvest teas, and we think this is great. The 2020 harvest was perfect for this more traditional wither/oxidation balance due to its normal-to-late harvest and subsequent larger leaf-particle size.

This china bush leaf has the classic Darjeeling aroma in its dry form: pure, clean and straightforward. The considerable aroma that is contained in the leaf releases readily upon application of the steeping water, and will vary in intensity depending on the temperature of the hot water. Very pleasant and highly desirable aromatic qualities are released by the wet leaf during steeping. The dry leaf has a strong sense of the green culinary herbs (celery, fennel, parsley) The oxidized smell that so distinctively identifies this traditional style of Autumnal Flush wither and oxidation, from eastern China or northern India is lighter than this garden’s 2nd Flush 2020 harvest.

The leaf is classically beautiful, very darkly-colored for an Autumnal Pluck and is well manufactured. It has a wiry style that is unusual for a Darjeeling manufacture, but is perfect for this tea, given that this is a planting that consists of a large percentage of china bush. The leaf has a nice length and even twist.

The base flavor of this tea is that shared by the Giddapahar Tea Estate’s classic Darjeeling teas. Bright, minerally, & crisp, it possesses a significant raisin-y taste on top of its muscatel flavor. There is a show of biscuit in the mix, without its becoming overly dry. Layered on top of this traditional Darjeeling 2nd Flush flavor is the influence of the china bush taste, which offers the dry wood bark attributes. Very full-bodied, the soft, muscatel flavor is in perfect balance with the body and aroma throughout the drinking experience.

Showing a beautiful liquor, the color of raw sienna/amber, this tea is a stunner.

We are recommending a moderately short steep for this tea. I have been steeping it for about two and a half minutes. The leaf is a typical size for a Darjeeling, so it is easy to measure. We have been quite successful re-steeping the leaf, often for quite a long steeping time – even 4 minutes. It will also show well if steeped just once for even as long as five mins if you prefer a bold cup, perhaps with cream or milk?

Giddapahar Tea Estate is located in the most prestigious heart of the Kurseong Valley. (Giddapahar is translated from Nepali to mean Eagles’ Cliff). Giddapahar Estate is owned by fourth generation Surendra Nath Singh and his brother, and is a relatively small area of 109 hectares. The gardens are poised at an average altitude of 4,800 feet and their orientation offers an incredible view of the Himalaya. The garden was first developed in 1881 and has been producing fine tea continuously.

Giddapahar is one of the few remaining tea estates with gardens that still produce tea from older plantings of China bush tea varietals. We feel that leaf from these mature tea bushes adds body and richness to the mouth-feel of a fine Darjeeling, so we always look for these ‘gems’ from the few gardens that still maintain some of their long-lived China bush stock.