July 27, 2015 Comments Off on View On Finding Dragon City Hack Core Codes
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May 19, 2015 Comments Off on Free Online Games To Play
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May 1, 2015 Comments Off on Ultimate experience in regards to the flavor
Darjeeling second flush teas are considered by some as the best of the season. A ‘flush’ is the term used to describe when the tea plant produces a new growth leaves. The second flush is plucked during the months of May and June of any given year. Tea plants, like other deciduous plants, if left to grow in the wild state, will continue to mature. The tea leaves, as they mature, become larger and less flavorful and the tea plant becomes ever larger and woody. Indeed, tea plants can grow thirty feet and more in height left unattended. Such a large, established plant is difficult to harvest and its new growth is limited to the most outer reaches of its woody branches.
In contrast, the tea plants in the Poobong Tea Garden and cultivated and maintained at a ‘bush’ stage. Allowed to grow only three to five feet in height keeps the plants completely manageable and most importantly, stimulates rich full ‘flushes’ of tender leaves. Plucking the leaves in March, the first flush, then stimulates the tea plants to begin to produce another flush of leaves. It is in April and May that the ‘second flush’ is produced and plucked. During the summer monsoon season there is rapid growth, which results in less flavorful leaves. Finally in the drier and cooler fall, a third flush, or autumnal flush, is plucked. This marks the end of that years growing season as the cold dry winter sets in.
The leaves are broken into rather uniform, small pieces. The dry leaves are a mixture of black, brown and green pieces. Because of the compact nature of the broken leaves, plus the fact that these second flush leaves are full of flavor, preparing a pot of tea requires using less than full rounded teaspoon measurements. Once steeped the leaves are more of a brownish-green color.
This first of the three second flush selections derives its name from the type, or jat, of tea plant from which the leaves are plucked. This is a whole leaf tea that has a smooth character that is true of second flush teas.
Steeping results in a liquor that is a rich amber color. Both the taste and aroma are on the gentle side, with a hint of sweetness present. The smooth, full-bodied liquor has a rather apparent astringent quality that typically lingers. This grade produces an all-around good quality tea that tea can be enjoyed alone or as is traditionally done in India, with a bit of milk and sugar.
The name of this second flush selection is true to its name, this is a classic Darjeeling tea of high quality. Another whole leaf, this is a very nice selection from the Poobong Tea Garden. The leaf is of exceptional quality.
Following steeping, the liquor that results is a medium amber color. The cup that is produced is also exceptional with a round sweet flavor and refreshing pungency. The unmistakable Darjeeling qualities are instantly apparent in both the taste and aroma. Though, this tea truly has a complex nature to its taste. There are ‘nutty’ overtones, which is not unusual for a fine Darjeeling, but there is also a very slight and immediate ‘smoky’ (for lack of a better term) hint in the flavor. This tea is smooth and has a full body to the tongue. Neither the fragrance nor the astringency are overstated, but both are definite.
The third variety, Vintage, is a superior tea and the best of the second flush teas from Poobong. It is a beautiful whole leaf grade that will be especially enjoyed by the Darjeeling enthusiast. Being the best of the 2001 season, this tea has a great ‘muscatel’ flavor.
The Vintage second flush is very fragrant, both the dry leaves as well as the prepared cup. It has a sweetness to it. Steeping results in a liquor that is a strong golden color. This tea embodies the ultimate Darjeeling experience in regards to the flavor and the fragrance. It produces a liquor that is very smooth with a medium-light body. It has just the right amount of astringency, never overbearing but hauntingly lingering. Typically a complex taste with ‘nutty’ tones that also are present quite awhile after enjoying. The cup is extremely well balanced with a wonderful taste and aroma. This is Darjeeling at its perfection.
March 9, 2015 Comments Off on The Growth of Leaves
Darjeeling first flush is a special tea. Following the final plucking in October, the tea plants hibernate during the winter months. As March approaches, they once again become active. The warm sun stimulates the growth of the leaves but at this time of year, the cool temperatures keep the growth rate slow. This first new growth of leaves, after winter’s dormancy, is referred to as the ‘first flush’ of tea leaves. A ‘flush’ is the term used to describe when the tea plant produces a new growth leaves. These new leaves are full of flavor and this is the ideal time to pluck the classic ‘two leaves and a bud’.
Tea plants, like other deciduous plants, if left to grow in the wild state, will continue to mature. The tea leaves, as they mature, become larger and less flavorful and the tea plant becomes ever larger and woody. Indeed, tea plants can grow thirty feet and more in height left unattended. Such a large, established plant is difficult to harvest and its new growth is limited to the most outer reaches of its woody branches.
In contrast, the tea plants in the Poobong Tea Garden are cultivated and maintained at a ‘bush’ stage. Allowed to grow only three to five feet in height keeps the plants completely manageable and most importantly, stimulates rich full ‘flushes’ of tender leaves. Plucking the leaves in March, then stimulates the tea plants to begin to produce another flush of leaves. It is in April and May that the second flush is produced and plucked. During the summer monsoon season there is rapid growth, which results less flavorful leaves. Finally in the drier and cooler fall, a third flush, or autumnal flush, is plucked. This marks the end of that years growing season as the cold dry winter sets in.
Typical of Darjeeling tea, the leaves are broken into rather uniform, small pieces. The dry leaves are a mixture of black and green pieces. Because of the compact nature of the broken leaves preparing a pot of tea requires using less than full rounded teaspoon measurements. Of course, this can vary depending on one’s preference. Once steeped the leaves appear to be more of a brownish green color.
Steeping results in a liquor that is a rich golden amber color. The aroma and the taste both present the classic and unique Darjeeling quality. The scent is mild and somewhat sweet and ‘nutty’. These characteristics are also found in the mild taste along with a vegetative hint. The well known Darjeeling astringency is also on the mild side. Actually the astringent quality is a bit more apparent as an ‘after taste’ that lingers, an enjoyable sensation. This ‘bite’ or astringency is less pronounced in this first flush tea as compared to the second flush teas. This tea has a smooth, medium body adding to its lushness. As with all Darjeeling tea, the final flavor is rather complex and attempting to describe the various subtleties is difficult at best.