March 16, 2023
Darjeeling Second Flush Seeyok
Dj-65
Product code:
CSTN-207
This superior grade of Indian black tea, from the Himalayan garden of Seeyok (Darjeeling), pays tribute to the reputation of this terroir. The colourful blend of leaves and buds from the modern AV2 cultivar offers a tea of rare complexity.
When brewed, the leaves and liquor have a lovely burnt orange colour. Spicy (pepper) and woody aromas typical of the summer harvest in this region are released. A malty character with hints of moka coffee adds suppleness to the tea. Fruity notes of cooked apples are followed. The persistence is marked by a slight floral briskness reminiscent of wild rose.
To be discovered!
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
95
Infusion length
3 - 4 min
Gaiwan technique
Quantity / 150ml of water
2
Temperature of infusion
95
Infusion length 1
20 - 35 sec
Infusion length 2
10 - 20 sec
Infusion length 3
25 - 40 sec
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
Our tea advisors also recommend
Wazuqu Cast Iron Teapot | Yoho
With more than four centuries of experience at their craft, the Kikuchi Hojudo foundry is a true leader in Wazuqu steel (a Japanese steel of very high quality).
Darjeeling Autumn Seeyok
The Seeyok Tea Garden in North India produces black tea in a perfectly classic Darjeeling way: coppery and woody liquor with just enough astringency to accompany any breakfast.
Darjeeling Second Flush Singbulli
This magnificent Darjeeling Second Flush style black tea comes from the Singbulli Tea Estate, a quiet little garden on the road into Darjeeling’s Mirik Valley. This garden has made a little reputation for itself with its exceptional large leaf clonal teas.
Darjeeling Second Flush Sungma
This black tea comes from the Sungma Tea Garden, located in the mountainous region of Darjeeling. It is a summer plucking (Second Flush) from the classic 'Pure China' plants, tea bushes grown from seeds and not from cuttings. This style of cultivation, as well as the processing of the leaves, adds great depth to the tea's flavour profile.
