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2013 Darjeeling Thurbo Moonlight First Flush

4.5 2 reviews Added 20.05.2013 by Eternal Spring, Tea status: [196] A 3496x

2013 Darjeeling Thurbo Moonlight First Flush

Category: Red tea

Country: India

Province: Darjeeling

Harvest: March 2013

Producer: Thurbo

Shop: TeaMountain Co.

Tags: 2013

Description:

The legend among tea cultivators Mr. J. D. Rai, the main teamaker of famous Thurbo gardens produced limited quantity of tea made from leaves harvested exclusively from the tea plant cultivar Pb 312. This delicious tea is composed purely of silver tips and the top two leaves. The infusion is clear, golden with dominant fruity tones that are typical for the cultivar Pb312. Really wonderful tea! (FTGFOP-1), lot no. Dj-16/13

Display count: 3496

Eternal Spring
20.05.2013 15:07:19

Verified reviewer

Beautiful Darjeeling

4.5 This review helped: 0 / 0

The tea consists of brown leaves, silver tips and partly green leaves. Wet leaves smell fruity with a delicate aroma of marmalade. The infusion is light, yellow-brown. The taste is fresh and fruity with a slight hint of citrus. This is really beautiful FF DJ, worth of testing if you can get it. 50 grams per $14.

Gaiwan 170 ml, 4 g, 90 ° C - 60/70/80/90/100 depends on a taste. Even longer steeping is producing nice infusion w/o bitterness.

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sypalino
20.05.2013 16:26:49

Verified reviewer

Very interesting FF DJ

4.5 This review helped: 0 / 0

Very interesting FF DJ. Wet leaf smells really nice. I boiled the water on chaozhou stove. It beautifully highlighted fresh, floral flavor of the tea. Really excellent tea, probably the best FF I've yet tasted.

5g/120 ml, gaiwan, 30/60/90/120s

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„hong; 红 - red. In China, what is called black tea in the English speaking world, is called red. Cooked Puer is sometimes mistakenly referred to as a black tea.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q610] [s78]

Quotes Tags: Shu - Ripe Puerh, Red tea, Black tea, Pu-erh, Tea production, China

Darjeeling, Tea Gardens, Paschim Banga (West Bengal), India

Darjeeling, Risheehat tea estate

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„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“

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