These delicate tea leaves are slightly broken, resulting in a subtly darker color in the cup than traditional Early Harvest (also known as "first flush") Darjeeling. Gently steeping these leaves will result in a slightly astringent flavor, so if you’re someone who enjoys adding milk to tea, this is the Darjeeling you’ll want to try that with.
The rolling hills of Darjeeling, India, in the foothills of the Himalaya, are the setting for the sometimes steep tea gardens that are certified as the only place in the world where tea is able to be named “Darjeeling.” The tea plants, Camellia sinensis, go dormant during the colder months, and the bushes don’t begin growing again until spring. Tea gardens wait patiently for the first “two leaves and bud” from these plants to emerge, and the first plucking of these Darjeeling leaves is known as the “first flush”, prized for superior flavor. Darjeeling is as close to a green tea as a black tea can get, and the difference in Darjeelings just from garden to garden can be appreciated by even casual tea sippers. Steep for four minutes, and don’t be afraid to re-steep these leaves multiple times to appreciate the changing flavor palate.
90g (30+ cups of tea)