Over the course of the Summer, I was occasionally called upon by my brother and his wife to watch this li’l guy.
Why does he have a cone on? I’ll get to that…
Bro and sis-in-law were called away this time to take on the wilds of Canada with her family. I housesat and dog-sat in the interim. The first couple of days saw the dog and I getting used to each other, as is often the case. The galoot would test the boundaries (and my patience), and I would develop a routine around his quixotic, Bernardian behavior.
The wrinkle this time around was his butt. No really.
Before the bro-fam left for Canada, a flea had bitten him, and said hindquarters itched profusely. He would do what any dog did – bite the ever-loving hell out of it. Unfortunately, being a dog, he didn’t know when to stop. Hence…cone.
For the house/dog-sitting week, I only brought a few teas to subsist on. One of these was Norbu Tea’s Thurbo Oriental Moon, First Flush, 2014. I had plenty of it, and I figured it would do the trick. If it didn’t, I brought back-ups.
Short version: I never had to rely on the back-ups.
The leaves were like that of first flushes I’d seen before, but what surprised me more was how tippy the leafy bouquet was.
Seriously, like, every other piece was a tip varying amounts of downy fuzz present. Usually, such a thing is only present on Darjeeling oolongs, but I wasn’t complaining. The dry aroma was nutty, slightly citrusy, and – of course – herbaceous by any good first flush standards.
Brewing was easy enough. 1 teaspoon, 6oz. steeper cup, hot water, three-minute steep…and done. Yet I still observed a bit of care when brewing – making sure I didn’t over-brew. Some Darjeelings didn’t take to that well.
The liquor brewed to a green tea-ish pale gold with an aroma of grapes and nuts.
I swear, Darjeelings this year have had the grapiest aromas compared to prior ones. Not muscatel wine grapes, just straight grapes. This was one of the sweeter ones on fragrance alone. Taste-wise, there was a creamy introduction, followed by something akin to…blueberries(???)…and a finish akin to a dry Riesling. Of all the first flushes I’ve tried thus far this year, I think this was the best.
No wonder I lived on it.
Over the course of the week, I brewed it hot in the mornings before work and got the dog fed. After work, I brewed the same leaves iced prior to a dog walk.
It held up just as sweetly in a pint glass on the rocks.
The owners came home to a happy dog-sitter and a slightly spoiled brat of a Saint Bernard.
I’m not sure why I always turn to Darjeeling every time I watch that dog. Heck, this is the second (or third?) blog I’ve written on the subject. But, hey, if it ain’t broke, don’t fix it. Or just put a cone on it.