Giddapahar SFTGFOP 1 CL TPY Autumn Flush
€8,40 – €27,90
A veil of sweet mildness covers the teas opf the autumn flushes like a pastel-amber cloth. New facettes, previously overlayered by the spicy aromas of spring and summer are coming to surface. This year’s Giddapahar autumn flush still bears much of the spiciness and sharp aromas of the estate’s summer flush. Then, the taste of Giddapahar SFTGFOP 1 CL TPY Autumn Flush 2017 has something of the fragrance of autumn leaves, precious woods, and rich, dark earth. These notes are carried by a mild sweetness that melts all involved tastes to highly pleasant harmony.
For more information and illustrations, please refer to the detailed product description below.
Description
Giddapahar SFTGFOP 1 CL TPY Autumn Flush, Darjeeling, India
Autumn Flush 2017, Darjeeling, India – Giddapahar SFTGFOP 1 CL TPY
Giddapahar Tea Estate – The Tea Garden
Giddapahar Tea Garden is located in Darjeeling’s Kurseong Valley at an altitude of around 1500m. With this, the estate is part of one of India’s finest tea cultivation regions. einer der feinsten Teeanbauregionen Darjeelings. The cool climate coming with the tea garden’s extraordinary altitude gives Giddapahar teas a particularly delicate aroma, for whose muscatel character the estate has gained a reputation among tea lovers. In addition, fog covers the tea bushes here on a daily basis for most of the year, an inalienable prerequisite for the finest teas in the world.
The estate stretches across a total area of 115 hectar, 94 hectar of which are covered with tea bushes. These produce 30 tons of tea annually.
Giddapahar Tea Estate – History
Established in 1881, Giddapahar Tea Estate has been the property of the Shaw family ever since. They have always been managing the the tea garden like a family venture, and this is still the case today. At present, the brothers Himashu and Sudhanshu are in charge of the cultivation, production and distribution of their produced teas. Today, Giddapahar is the traditional Darjeeling tea garden that matches the definition of a heritage family venture in the narrower sense best.
“Autumnals”
The autumn flushes, also called “autumnals”, today ever more often are referred to as the “lost treasure of Darjeeling”. But, actually, why “lost”? Well, if it comes to tea from Darjeeling (or Assam, for that matter), it’s usually all about first and second Flushes, i.e. the teas from the first and second spring harvest seasons. Later summer pickings, on the other hand – and even more the autumn flushes – used to wear a perceived labeling of low quality. Especially those “autumnals”, however, do not deserve this reputation in any way. Who doesn’t know this, hasn’t tried! And our Giddapahar SFTGFOP 1 CL TPY Autumn Flush 2017 has all it takes to convince any friend of black teas of the contrary.
Giddapahar SFTGFOP 1 CL TPY Autumn Flush, Darjeeling, India
It might not sound all too promising reading a statement saying that the plants are exhausted, “tired” in autumn. But exactly this is wherein the autumnals’ unique potential and appeal lies. A veil of sweet mildness enwraps the teas of the autumn pickings like a pastel-amber-colored robe. New facettes come to surface, so far in the year overlayered by the sharper spices of spring and summer. The most astonishing and particularly individual thing with our Giddapahar SFTGFOP1 CL TPY Autumn Flush 2017, though, is the bridge it builds back to the first spring picking.
So, despite the progressed season, this autumn flush still has much of the first flush’s floweriness – and just as much of the second flush’s spicyness. And it unites these two elements with the characteristics of the autumn flush in a unique way. The result is a completely new, surprisingly multifacetted harmony of tastes that is unparalleled among this year’s autumnals.
Autumnals at Siam Tea Shop
As of 2016, the autumn flushes – with the Giddapahar Autumn Flush being a strong establishment among them – have become a permanent institution with us. And this not only in the shop, but also – and in particular – in our cups. As unbelievable this might sound, these teas ARE a reason to look forward to autumn! That is to say the multifacetted gentleness and the comparably low caffeine content of the autumnals really get the very best out of long autumn and winter nights. From the pickings of altogether 12 Estates in Assam und Darjeeling, we have selected the most convincing Autumn Flushes. And believe me, this has been a hard choice indeed! Let now me convince you, and try our autumnals now!
Preparation
Pour water of a temperature of 90°C-100°C over 4g Giddapahar SFTGFOP 1 CL TPY Autumn Flush 2017 and let infuse for 3 minutes. A just as wonderful second infusion is produced in another 5 minutes go of the leaf material.
For more Autumn Flushes from Assam and Darjeeling, please click here:
Additional information
| Weight | N/A |
|---|---|
| Weight | 50g, 100g, 200g |
Peter (verified owner) –
Very good, complex tea. Even though it is an autumn harvest, there is a complex of the first, second and third harvest. In this tea, you will find the freshness of the first harvest, the sunshine and spice of the second harvest, and finally it is all covered with the density and nutmeg aftertaste of the third autumn harvest. For example, unlike Sree Sibbari Assam Autumn Flush FGFOP1, which I also bought from this eshop and which excels mainly in the strong smoky, oily atmosphere that stretches throughout the tea, on the contrary, Giddapahar SFTGFOP 1 CL TPY Autumn Flush 2017 is more playful, more diverse and you will find more flavors in it. This tea is not strong and it is difficult to find traces of bitterness in it. On the contrary, you can infuse it even longer and it will keep its face. Although I prefer stronger and smoky teas, this one is great. If you like quality tea with a special atmosphere, I definitely recommend it.
Stephen GOVIER (verified owner) –
The dry leaves are twisty dark brown with lighter chestnut copper flecks and the muted but enticing aroma from this Autumnal flush evokes for me a chocolate orange. Both the wash and the unfurled wet leaves give off just a little more aroma with a suggestion of honey sweetness.
A rich cloudy amber orange liquor provides an infusion of charming sweetness with a whiff or nod to peaches, just a touch of spice and a barely noticeable complex of nut-woody-citrus; Luscious, I want to hold the liquor in my mouth and savour until the astringency manifests. Hui Gan mirrors the mouthfeel with a similar aftertaste of warm sweetness laced with a fine astringency which sits on the tongue and at the sides of the middle of the mouth.
Just as an aside at this stage, I recall a well-aged Tibetan brick tea which produced the same tepid sweetness.
For the second steep, briefly a chocolate orange perfumes the air to dissipate to a muted sweet scent with a beguiling sweet-candied berry note. The taste and aftertaste do have mouth-watering minerality and spice. This faint astringent tickle, neither pleasant nor unpleasant, is well balanced by the evocative sweetness as the mouth coats with musky powderiness.
To agree with Thomas this tea has a “multifaceted gentleness” but, it is also full of alpha wave inducements. Qi may take a while to emerge but then flows down to the toes and circulates to tranquilise with a warm embrace. This tea has headspace! A tea to savour at the end of the day.
I also brewed 4 g at 95c in 300ml water for 4 minutes, unusually for me, as something did suggest it would behave very differently and it did. Used a Cannonball Yixing and the dry leaves into the heated pot gave off a harmonious aroma of the forest floor, woodiness laced with cocoa. The Yixing may have carried its own aroma. It brews ruby-red, aroma sweet and earthy. The taste is full of intricate suggestions, well balanced, it summons up memories of Autumnal musty/humus lushness and swirls around the mouth very nicely. A very warming tea.
Confirmed fan of this tea garden I am.