I have been lurking here for lo several years now, and I've gained a lot of info from your newsgroup. I am primarily an oolong drinker, but I like to cup an occasional first-flush Darjeeling, too. When a tea vendor describes a Darjeeling as having a "Muscat" note, what is s/he saying? Does that mean a highly fragrant, "musk-like" taste, or is it rather a wine-like taste (after muscatel)? I'd really appreciate any insight on this.
Also, is there anyone out there who sometimes gets a headache from Darjeeling? I think it's the strong astringency that gets to me sometimes. It's the oddest thing. That's why I leave Darjeeling for when I'm really craving it.
Thanks for your insights.
philosopher (part of the signature-sporting, top-posting reform movement)
The term "Muscat" is used to describe a different and exotic taste of certain flush Darjeeling. Darjeeling has four flushes. The first flush(Easter flush) leaves are light green appearance, liquor is delicate, light, clear, bright- more of a brisk flavor.
The second flush(Spring flush) is considered as more quality one. This flush leaves has a slight purple color. Brewed tea liquor has more round, mellow, amber, fruity flavor. That calls- "Muscatel" Darjeeling.
My tea tasting lesson was started with a British tea taster, who used to work in Finlay, Bangladesh Ltd. He taught me the various aspect to taste Darjeeling and Assam teas. I have also learned from him that, the term "Muscatel" was invented by English tea tasters during British India era.
While I was in India this year, I asked the same question to Indian tea tasters. Their answer was very confusing with a mix explanation of Darjeeling second and third flush flavor. Then I went to talk with J. Thompson company. They are world's one of the largest tea buyer. Their explanation was more clear.Their explanation was-
"Muscatel is a desirable character in Darjeeling, simply a grapey taste."
I have my own version to describe "Muscatel." You don't have to except it, this is just my way to describe "Muscatel"-
Well formed twisted, small, greenish-very slightly purple- little darkish, slightly tippy looking leaves.A pale greenish liquor, light citrus, fruity, floral aroma. The true taste of so-called Champagne Darjeeling.
Few second flush muscatel Darjeeling can deliver this rare and true taste. This quality Darjeeling tea is getting rare now a days. This is second flush, muscatel Darjeeling season, hope to get some true muscatel Darjeeling.
As someone else has already said, muscat is a variety of grape. I recommend you eat some, preferably dried (muscat `raisins'?), to properly understand the reference.
Oh, and it might also be ambiguous whether the `note' is in the smell of the tea or the taste. Some teas can smell quite fruity, but you don't get the tannic aspect of the grape note until you taste it. Perhaps this vendor means both smell and taste.
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