Second Flush · Summer
Summer Muscatel Black
The classic muscatel — the cup for which Darjeeling is celebrated the world over.
Estate
Giddapahar · 4,500 ft
Grade
FTGFOP1 Muscatel
Caddy
100g caddy
The caddy
In the Cup
Aroma
Stone fruit, honey and mature summer Darjeeling.
Cup
Muscat grape and hazelnut over a deep amber body.
Finish
A long, defining muscatel finish.
Brightness
Body
Aroma
From a Single Hillside
The story of this tea.
Muscatel is Darjeeling's most famous word, and its least explainable. Somewhere in the meeting of summer sun, high altitude and the old Chinary leaf — helped, the planters say, by the small insects that graze the summer shoots — the cup takes on the unmistakable taste of muscat grape.
It cannot be manufactured and it cannot be blended in; a garden either produces it in a given summer or it does not. Giddapahar's muscatel is plucked through June and July from bushes over a century old, rolled whole and oxidised to a deep amber. This is the tea that made these hills famous.
Muscat grape and hazelnut, a deep amber body, and the long finish that no other origin has convincingly imitated.
Estate — Giddapahar, Darjeeling · Elevation — ~4,500 ft · Season — Second Flush · Summer · Cultivar — Century-old Chinary · Grade — FTGFOP1 Muscatel · Caddy — 100g caddy
Certified · Registered · Traceable
How to Brew
A simple ritual.
95°C
Water
3g
Leaf / 150ml
3–4 min
Steep
2–3
Infusions
- 1Warm the pot
- 2Measure 3g per 150ml
- 3Water at 95°C, steep 3–4 min
- 4Decant fully, steep again a minute longer, up to 2–3 infusions
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