The term "Muscatel" refers to a distinctive flavor and aroma reminiscent of muscat grapes.

This unique characteristic is only found in certain Darjeeling teas, especially those harvested during the second flush. The muscatel flavor is highly prized among tea enthusiasts and is associated with a sweet and fruity profile, resembling the taste of Muscat wine.

Darjeeling teas with muscatel notes often have a complex and nuanced flavor, making them sought after for their delightful and aromatic qualities.

The presence of muscatel is a result of various factors, including the specific tea plant variety, the terroir of the region, and the timing of the harvest during the second flush.

The term “Muscatel” was coined way back in 1986 by one of Darjeeling’s iconic tea planters, Mr. Arun Kumar Gomden.

He was the first to identify an alluring flavor which was peculiar to the best second flush teas from Chinary tea plants in Darjeeling at that point of time.

According to Mr. Gomden, it was intense, more fragrant than a regular summer tea and fragrant in a very atypical way. It was rich, filled the mouth with the softest fruit flavor, something like grapes, growing in intensity as it flowed. It wasn’t your typical chinary summer black tea. And calling it so was not going to do justice to this tea. And so, he came up with the term ‘muscatel’.

It has got nothing to do with musk but because of its grape-like taste that year, he named this tea after the Muscat grape, widely used in winemaking.

It denoted an unique musky aroma, a certain fruity character with a high degree of flavor and a lasting finish which was not found in other teas.

Castleton tea estate in Kurseong Valley of Darjeeling was the 1st tea estate to make a batch of Muscatels, way back in 1986.

The estate made a small batch of 21 kilograms which sold in Kolkata auctions at Rs 1460 per kg which was a record price at a time when four-figure prices were unthinkable in auctions.

Muscatel is one of the defining flavors of Darjeeling teas. It’s one of the distinctive flavors which is so elusive that only a few tea estates make teas which stand-out in this genre of Muscatels.

It is very hard to describe Muscatel in words. It’s easy to recognize the taste once you are familiar with it.

Some say that it refers to the juicy quality of a summer flush black tea, resembling cantaloupes and grapes, while some call it a spicy, fruity taste. The closest definition of this elusive taste is “muscat-grape”-like fruitiness in aroma and flavor.

Once steeped, the blackish-brown dry leaves imbibes a light, fragrant note of fresh grapes coupled with a slight tart-fruity note akin to peach and apricot. Muscatel teas are known to have good strength, deep amber color with a lingering sweet finish.

Muscatel teas, like all teas made from the Camellia sinensis plant, do contain caffeine.

In fact, due to the slightly longer oxidation process commonly associated with summer harvests, these teas often exhibit higher caffeine levels compared to some other black teas.

While the precise caffeine content can vary, it's essential to be aware that Muscatel teas provide a moderate to high caffeine experience.

1. Begin by heating water to around 185°F-194°F (85°C-90°C).
2. Place 1-2 teaspoons of tea leaves in a teapot or infuser.
3. Pour the hot water over the leaves
4. Let them steep for 4-5 minutes.
5. Strain and enjoy sipping.

Experimenting with steeping times will reveal different nuances in the tea, offering a personalized and enjoyable tasting experience.

While some teas are known for their ability to be resteeped multiple times, Muscatel teas, with their unique and rich flavor profile, are generally not recommended for multiple infusions.