The science · Muscatel
Taste a fine second-flush black tea from the eastern Himalaya and you may notice something surprising: a sweet, grape-like, almost wine-like flavour. Tea lovers call it “muscatel”, after the muscat grape.
Where does it come from?
The flavour is linked to tiny insects. In early summer, small leafhoppers and thrips feed on the tea leaves. The bush responds by producing defensive aroma compounds, and when those leaves are made into tea, the compounds give that honeyed, fruity note.
Why the second flush?
Insect activity peaks in May and June, during the second flush. Warm days and cool nights in the hills also help the leaf develop deep, ripe flavours.
How to taste it
Brew 2–3 g of second-flush black tea in 250 ml of water at about 90–95°C for 3–4 minutes. Drink it without milk, let it cool slightly, and look for notes of grape, raisin and honey on the finish.