Aloke /6/05


>
> "Klaus Alexander Seistrup" > wrote in message
> ...
>> Danube wrote:
>>
>>> Try a strong Assam or English Breakfast tea, with sugar and milk
>>> to begin with.
>>
>> Aloka wrote:
>>
>>> If you want to have tea plain (no milk and sugar), try Darjeeling
>>> 1st flush.
>>
>> Toci wrote:
>>
>
>> I ended up with three teas: a Darjeeling 1st flush ("Oaks", new harvest),
>> a stronger tea (I cannot read the lady's handwriting, but the label on the
>> bag might say "Waulagalla" or "Wanlagalla" - anyone?), and a Japanese
>> green tea (the label might read "Sencha" or "Bancha", I'm not sure).
>
> Remember for the Darjeeling: Use boiling water and steep for 2 minutes to
> begin with, longer if you like it stronger. Have it without milk or sugar
> (I never thought I'd say that: being from India originally ..). Over
> steeping 1st flush makes it bitter. And you'll get the light floral aroma
> without milk+sugar.
>
> For 2nd and 3rd flush (or blends) Darjeelings, it's Ok to brew a little
> longer (3 - 3.5 min) and add milk+sugar.

Hi,

With due respect to my friend and colleague Aloke, I differ with him on this
boiling water for two minutes issue. In my opinion, a fine first flush can
be *very* delicate, and you can boil the life right out of it. Lew Perin has
suggested an almost gung-fu style using short steeps and lots of leaf. I
would add that experimentation with lower temperatures is appropriate too.
The floral aroma might survive boiling water, but the soft cereal-like
quality of the freshest of the fresh will be quickly lost.

Experiment around.

Michael

Michael