Today’s review will focus on a product that I have wanted to review for some time, but when I first received the samples, I saw that there were other reviewers who were also excited to get into this sample. Rather than pile on another review of the same product at the same time, I decided to wait a few weeks. Thankfully, that time has passed, and now it is my turn to try out the Jungpana Wiry Special 2nd Flush 2014 Organic Darjeeling Tea. The sample was provided by Lochan Tea.
Since the first time I had Jungpana, I truly enjoyed the experience based strictly on the physical properties of the tea and infusion. As my wife and I become more ingrained in the organic lifestyle, I now have even more reason to be fascinated by Jungpana, being that they are an organic estate. I will leave the organic discussion to others, since this blog is about tea.
The Jungpana Tea Estate is located in the Kurseong South Valley of the Darjeeling region of north India. The estate grows tea bushes on just under 73 hectares (180 acres) of land. The tea bushes consist of mostly China hybrids, with Assam hybrids being grown at the higher elevations. The elevations ranges from 400 to 1,000 meters (1,300 to 3,280 feet) above sea level. Thanks to the Camellia Sinensis Tea House blog for the information.
The sample packet has been open, and a sweet and biscuity aroma is filling the air. Let the journey begin…
The dry leaves vary in color from light golden brown to copper red to dark brown and black. There are a few silver tips in the mix. The leaves are all small to medium sized leaf fragments. The leaves are rolled. There are few bare stems in the mix. The aroma has scents of biscuits, grapes, light malt, light raw cacao, and light roses.
Three grams of dry leaves were placed in a five ounce (150 ml) porcelain infusion cup. Purified water was heated to 205°F (96°C). The leaves were infused for 4:00 minutes.
My suggestion for at home brewing is to use three grams of dry leaves for each six to eight ounces (180 to 240 ml) of water to be used. Heat water to 205°F (96°C). Steep the leaves for 3:00 minutes. The same serving of leaves may be steeped two times, with the second steep being considerably lighter than the first.
The first infusion produced a liquor with a bright golden-yellow color, clear and transparent. The aroma is very attractive, with scents of grapes, roses, malt, honey, and a biscuit or fresh baked bread hint also. The body is medium, with a lively, mouth-filling texture. The taste has notes of grapes, roses, malt, light honey, and fresh baked bread. The aftertaste is sweet and floral, and a dry feeling is left in the mouth, similar to dry white wine.
The infused leaves have a fairly uniform copper brown color, some leaning more to the brown-green side. The leaves are all small to medium sized fragments. There are a few bare stems, and a few tips in the mix. The leaves have a soft, delicate, smooth texture. The aroma has scents of grapes, light malt, light roses, and continues to carry a light biscuit or fresh baked bread hint.
As usual with products from the Jungpana Tea Estate, the Wiry Special 2nd Flush 2014 Organic Darjeeling Tea was quite impressive. The aroma and taste had a phenomenal blend of sweet, floral, and biscuity qualities that should please any tea enthusiast. The mouth feel of this tea also resembled a dry white wine. Even the second infusion, while considerably lighter, produced a highly respectable infusion for a Darjeeling tea. Lochan Tea sent a generous sample packet, so I am very happy to say that I have enough to make a pot of this wonderful tea later this week.
By ITMA Certified Tea Professional Kevin Craig, TeaJourneyman, teajourneymanshop.com