Melinda,

I got the Singell Upper First Flush FTGFOP1, Gopaldhara DJ-41 Oolong First
Flush and Samabeong DJ1 FTGFOP1 First Flush. They all have similar
profiles, but I think I like the DJ-41 the best: whole,
unbroken leaf, high-mountain aromatics, herbs and spice. I can get two nice
infusions from it. Recommended. The Samabeong is nice also, but it's
oxidised a little more and has a more traditional profile.

As a matter of taste, I almost always add a little sugar to my Darjeelings;
it seems to mask some of the astringency and bring out the floral/fruity
elements I like so much. I do the same with Chinese and Formosa oolongs for
the same reason. I also think it enhances Chinese "red"s (like Keemun and
gold Yunnan). The only tea I add milk to are strong black Indian teas, and
then only for breakfast. As others have said, there is no "right" way to
drink tea - there are ways that are hallowed by tradition and we can learn a
lot from them, but a little experimentation is always in order, I think.

BTW, have you gotten any of this year's Bai Hao oolong yet? I haven't seen
much on the market yet; thefragrantleaf is offering one, but I haven't tried
it yet.

Regards,
Dean





"Melinda" wrote in message
...
For those of you who have tasted this season's Kyela offerings, or for
people who are Darjeeling fans in general, I have to ask
something...er...do
you use milk and sugar with these good darjeelings or do you take them
without? And if you've had some of Keith's teas this year, do you have any
tasting notes to share? Thanks.

Melinda (no affiliation, and technically not a satisfied or unsatisfied
customer yet because I haven't tasted da tea..)

--
"I know. You know I know. I know you know I know. We know Henry knows,
and Henry knows we know it."

We're a knowledgeable family." ::smiles:: -Geoffrey, Lion in Winter