No Products in the Cart
Our November tea box features muscatels from the Kurseong Valley (1,500–2,000 ft), crafted in June–July 2024. These teas, known for their sweet, wine-like muscatel profile, are made from bug-bitten leaves. We aim to highlight how different Camellia sinensis var. sinensis cultivars bring unique flavor notes while maintaining a shared consistency due to their similar terroir, production season, and processing methods.
Muscatel teas are renowned for their unique, wine-like characteristics, reminiscent of the muscat grape used in muscatel wine. These teas are highly aromatic, with complex sweet notes of honey, fruit, floral tones, and subtle woody flavors. During summer, tea jassids (small insects) bite the tea leaves, triggering the plant to produce a protective resin. This process enhances the flavor, creating the signature muscatel profile—similar to how Oriental Beauty oolong is crafted in Taiwan. Darjeeling muscatel teas, typically fully oxidized black teas produced in June and July, are highly coveted worldwide for their distinctive taste and quality.
Produced by the famed AV-2 cultivar which is known for its sweet honey notes often intermingled with floral, fruit, and oak notes. The wet leaves have an aroma of freshly baked chocolate chip cookies. The liquor is juicy and sweet with notes of honey and honeysuckle. The second steep reveals dried mango, wildflowers, and green grapes and final steep finishes with an after aroma of milk chocolate. If you like this tea you can purchase more here on our website.
Gongfu: 6 g in 5 fl-oz at 195°F. Steep: 30s | 20s | 30s
Western: 6 g in 12 fl-oz at 190–195°F for 2–3 min
About AV-2 cultivar: The AV-2 (Ambari Vegetative-2) cultivar is one of Darjeeling's most prized tea varieties, celebrated for its exceptional flavor and delicate complexity. Developed in the Dooars region, this clonal variety thrives in Darjeeling's high-altitude terroir, producing teas with floral, fruity, and honeyed notes, often accompanied by hints of muscatel grape, stone fruits, wood and spices. Known for its silky texture and natural sweetness, AV-2 is especially cherished during the second flush for its signature muscatel profile. Though its yields are lower, its rarity and nuanced flavor make it highly sought after by tea connoisseurs.
From the Bhime cultivar (same as the Spicy white tea you had this spring), this tea has a peppery green chili note balanced by sweet and floral notes. It also has a smooth buttery and rich mouthfeel which had us so pleasantly surprised. The wet leaves have aromas of fresh green chili and wildflowers. The liquor continues to have aromas of green chillies, green grapes, wildflowers, bee pollen, and fresh cream.
Gongfu: 6 g in 5 fl-oz at 190–195°F. Steep: 30s | 20s | 25–30s
Western: 6 g in 12 fl-oz at 190–195°F for 2–3 min
About Bhime: The Bhime, a unique chinary variety of Camellia sinensis var. sinensis, is a rare and distinctive tea plant found in the high-altitude regions of Darjeeling. Often referred to as a "wild cultivar," it thrives in rugged terrains, embodying the untamed essence of the Himalayan region. Unlike clonal cultivars like AV-2, Bhime grows in semi-wild conditions, adapting naturally to its environment. Teas made from Bhime leaves are celebrated for their rich, full-bodied character, with bold spicy undertones, including green chili notes, balanced by a natural sweetness reminiscent of wildflowers, honey, and ripe fruits. This variety’s complexity and connection to the land make it a favorite for crafting teas with unconventional and intriguing flavor profiles.
Crafted from the Japanese Yabukita cultivar, this tea delivers a complex and distinct mouthfeel that we absolutely loved. The wet leaves have an aroma of sweet forest floor and stewed fruit. The liquor is lovely with notes of plums, red grapes and wild honey.
Gongfu: 6 g in 5 fl-oz at 190–195°F. Steep: 30s | 20s | 30s
Western: 6 g in 12 fl-oz at 190–195°F for 2–3 min.
About Yabukita cultivar: originally from Japan, the Yabukita cultivar is one of the most well-known and widely grown varieties of Camellia sinensis used in Japanese tea production, particularly for green teas like sencha. Characterized by its smooth, vegetal, and mildly astringent flavor, Yabukita is prized for producing clean, refreshing teas with grassy, umami notes. In Japan, it's adapted to the cooler, temperate climates of the country, where it thrives under controlled cultivation methods. When Yabukita is cultivated in Darjeeling, it undergoes a transformation due to the region's unique climate, soil, and processing methods. The terroir of Darjeeling, with its high-altitude, cool temperatures, and distinct seasonal changes, imparts different characteristics to the Yabukita leaves, especially when processed into fully oxidized teas like muscatels. In Darjeeling, Yabukita takes on more complex and fruity notes, often showcasing a sweet, muscatel-like grape flavor combined with floral and honeyed undertones, a characteristic not typically found in its Japanese counterparts. The dry climate and elevated altitudes of Darjeeling allow this cultivar to develop a richer, rounder flavor profile, making it a distinctive addition to the region’s muscatel teas.
Hope you enjoyed this tasting box and experiencing how different cultivars alter the mouthfeel and flavors of Darjeeling summer muscatel teas.
Subscribe To Fine Tea Club