Jogmaya Pearls is a white tea done in the style of Pussimbing Silver Marbles. Each large leaf is rolled into a ball, and the tea is light and sweet. It is some of the best white tea done in Darjeeling.
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There are limited amounts of white tea made in Darjeeling. The meat and potatoes for Darjeeling planters is making First and Second Flush teas, yet a few gardens do squeeze in experimental teas such as whites or oolongs towards the finish of the prime seasons. They have tried to learn from the Chinese how to make these teas, however something is lost in the translation. This is not the first time this has happened. In the middle of the 1800s, Chinese tea makers were brought to India to help teach the Indians how to make tea. It was not a successful venture. Yet the Indians stumbled into their own way to make delicious teas, and nowadays, the same is true. This tea is not like a Chinese white tea, yet it is nice to drink.
The big greenish leaves with some silvery tips are rolled into small balls. Generally there are not pearls that are very big. These leaves are much bigger than other white teas.
The liquor is a light greyish-green.
It takes a lot of concentration, yet one can get the sweetness of roasted leeks shifting to honey a bit later.
It is fuller and rounder than other white teas because of the more mature leaf.
The flavor is light and sweet like other white teas, however there are the Darjeeling notes underneath.