What happens at a tea tasting
Why tasters slurp, and what they listen for in a cup.
How to brew Darjeeling properly
Less leaf, cooler water and a timer: three changes that make a difference.
Darjeeling is often brewed like Assam, with too much leaf, boiling water and a long steep, and it turns bitter. A few small changes bring out its flavour.
Use less leaf. About 2 grams, a level teaspoon of whole leaf, for a 200 ml cup is enough. Darjeeling leaves are large and open up a lot.
Let the water cool. For first flush, take the kettle off just before the boil, or let boiling water rest for a minute, around 90 °C. Second flush can take water closer to 95 °C.
Use a timer. Three minutes for first flush, three to four for second. Then pour the tea off the leaves completely; left sitting, it becomes harsh.
Taste it plain first. A good first flush is floral and bright, almost like a white wine. Second flush has the muscatel note, a ripe grape taste. Add milk only if you must, and only to second flush.
Finally, re-steep the leaves once. The second cup is often softer and sweeter than the first.
