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Darjeeling black tea - Autumnal
Selimbong FTGFOP1
€10.14
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Autumn harvest
Autumn harvests, known as "third flush" or "autumnal flush" in India, "qiu cha" in China and "sanbancha" in Japan, take place between October and November. These teas are distinguished by their unique organoleptic qualities, influenced by cooler, wetter climatic conditions and the increased ripeness of the tea leaves.
The history and preparation of tea
Discover the autumn harvest
Autumn leaves at the end of the monsoon season are indeed larger and thicker, varying in hue from dark brown to coppery brown. They are also much less supple than those of the year's other harvests.
Their infusion produces a liquor ranging from dark orange to deep amber, indicating a high concentration of soluble compounds and significant oxidation of the leaves. These end-of-year teas are highly appreciated for their roundness, moderate astringency and mature character.
Their flavors are reminiscent of ripe fruit, such as raisins, figs and plums, with deep woody notes that may draw on caramel or hazelnut.
This sweetness and aromatic depth, due to cooler climatic conditions and prolonged leaf ripening, give these teas rounder, warmer flavors that are particularly appreciated on cooler or colder days of the year.
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