Makaibari...

I actually normally only go for the second flush DJ's, I'm not much for the 1st flushes unless it is a particularly noteworthy year... of which we haven't seen lately nor looking good going forward. You can never go wrong with Makaibari. I didn't purchase any 06 2nd flush for myself but I did have some on two occasions and enjoyed it a lot. I wasn't really into any of the TKY's I bought this year, so sencha, young hyson and Pu-erh have been my standby's so far. Looks like you got a nice variety to enjoy.

- Dominic

Sorry to say this, but you can go wrong with Makaibari. When I was in India last year, I saw - and tasted - some low-grade Makaibari tea packaged under the Apoorva brand without any indication of when it was harvested. I haven't seen this stuff for sale in the West, though.

/Lew

But the Apoorva is not labeled "Makaibari" which was my point, that is why it is labled "Apoorva." As with anything, sure there can be different grades and quality but on the whole I still can't see taking Lipton or Tetley over even the fanings of Makaibari.

- Dominic

But it's labeled *both* Apoorva and Makaibari. Had it not been labeled Makaibari, I wouldn't have given it a second thought when I first tasted it and disliked it.

I don't believe I compared Apoorva to U.S. supermarket teas. A cup-to-cup test against, say, the Lipton label teas you see in India and in U.S. shops catering to South Asians might be interesting. As for "different grades and quality", that was my original point, I think. I'm surprised that it aroused controversy.

/Lew

No, no controversy... it was just that in reference to the OP I was mainly trying to say that you really can't go wrong with Makaibari... sure it is a generalization and I'm sure there is poorer Makaibari but it is still "good" and better than the most base teas. For many of us, yes, a Maki FF, 2ndF, Castleton, Margaret's Hope, etc. is the only tea we would seriously consider in this area but for someone just starting out a basic easy to understand rule of thumb would be Makaibari =good. Which is basically what she was asking.

I just know that we can get into more detail than needed at times and this can be daunting for a newcomer like the OP, I was just trying to keep it simple :) No worries.

- Dominic

I think Lipton Green Label is pretty good Darjeeling blend (consistent, cheap compared to mail-order).

Ahh, look what I've gone and done... I've riled up the natives. Sure I love Lipton green label too, in fact I keep a box of loose at home and work. It is a great cheap DJ. But the OP was speaking about buying tea online from vendors and I believe just wanted some basic advice if Makaibari was a good bet.

I was purposefully keeping my reply simplistic, and yes, I left out many teas and made some generalizations... but I swear it was for the greater good. See what happens when you try to give a simple answer :)

- Dominic

snip snip snippity snip snip snip

Hey Karsen,

I'ts interesting to me that a "steamed green" is popular enough to sell" all over Darjeeling." Boy, have things changed in the world during the 40 years I was a sleep. So real green tea has taking off there? (I don't mean to imply that it is good green tea.)

Still drinking the 1980's Ti Lo Han, which holds up beautifully. Lovely tea, it is.

Michael

I, too, can't imagine anyone in India drinking green tea. Except maybe expatriates who are re-locating back from the West..

I moved the other way back (From Calcutta to Ohio) and I am sticking to black DJ's.

That's Karsten. I'm sorry! Shouldn't butcher people's names. Michael

On the subject of Makaibari, I e-mailed them (off their web site) for the address of their distributer in Calcutta. I got a prompt reply from Rajah Banerjee!!

I'll be in Calcutta in Aug-Sept and will try to pick up their expensive products (hopefully cheaper direct from them, paid in Rupees).

[Karsten] [Michael] Well, there is a sweetness and a roastiness and a Yan/Cliff taste of stone there. The significant thing is that the tea begins in one way and ends in another. The sweetness, for example, holds itself back, and then comes out of the throat back to the mouth. It's delightful, but requires attention. I used about 2.75 grams in a gaiwan that barely holds 25 grams of water once the leaves unfurl. Many would have used more leaf, and indeed I would too, but not much more.

I store the leaves as carefully and airtight as I can manage, but it isn't that critical since these teas definitely benefit from a bit of air. In fact, all WuYi teas seem to like a bit of age, even if it's just a few months after arrival. They do suffer from jet lag.

Try as I might, WuYi teas, while I like them, will never make my top five list. Ti Lo Han is something of an exception. I have tasted wonderful Shui Xians (sp?), but usually brewed by others; I just don't seem to get it. Usually, they pall. Too bad. Probably too many Chinese restaurants and too much hype killed them for me.

Enough nattering after your simple and straight forward question.

Best, Michael

Michael

A friend sent me some, and it wasn't bad. I'm not a fan of the newer style Darjeelings but I thought it had a nice scent to it, while being more robust than typical of Darjeeling these days.

--scott