Risheehat
Harney’s Risheehat (2004), prepared my preferred way: 1 slightly heaping teaspoon, infused in a ~12oz glass mug for just over three minutes.
I’m not a big fan of Darjeeling tea, because it tends to be expensive and the flavor is not strong enough to stand up to milk and sugar, but I’ve started to appreciate drinking some black teas unadulterated (the way I will at Chinese restaurants).
This tea was not terribly expensive as Darjeeling tea goes (~$15 for 4oz.) and the flavor is pleasant, even if it doesn’t seem like anything special to me. I would not consider myself a connoisseur (my favorite tea is Harney’s CTC Assam), and at this point if put to the test I would probably have difficulty distinguishing most Darjeeling teas, and possibly even distinguishing them from something like Mutan White.
Risheehat makes for a pleasant afternoon tea, though at some point I think I’ll have to sit down with a cup of this and some other teas and try to compare directly.
Sometimes I like to make the tea a little more interesting by adding two or three flecks of Lapsang Souchang.