2009 First Flush Darjeeling Marathon

With a collection of samples from Rajiv at Lochan Teas of the very first Darjeeling pickings of 2009(many of which are special premium picks), one thought to share some detailed tasting notes on these teas with you the reader. Expect a post a day for about a week on these teas.

One decided to brew them 'Korean Style' using a large yixing pot in the tradition of gong fu style, not at all the tradition way these black teas are consumed. The infusion times started at 30 seconds and increased progressively. Just off boiling water was always used. One found that this method allowed one to see how these teas unfolded and also tested the limits at which these teas still remained flavorful. This method seemed to really put the bitter, flowery, and fruity elements on the spot. The use of gong fu with a large yixing pot was part habit; one has never preferred the less intimate grandpa cupping style of tea drinking, part convince; the pot that one wanted to use for this tea is still packed up, and part practicality; one needed a large pot because often family and friends were around.

Hopefully you will get something from these notes. Perhaps they will give you a better idea of what first flush teas you may be wishing to purchase. Or perhaps they will give you better insight into the individual character of each of these famously old estates. Enjoy them for what they are. Please feel free to add your comments if you've tried any.

Peace