Darjeeling is considered to be the champagne of teas. During the harvesting season in India, there are three main flushes of growth from the tea plants Spring, Summer, and Autumn. Each flush produces a different flavor characteristics in the finished tea. Our 1st flush Darjeeling is usually harvested in the early spring months of February and March and as such the leaves are more delicate and tender. This is reflected in the tasting notes with the tea displaying light, floral, brisk and astringent qualities.
Available in 100g bags
Darjeeling is considered to be the champagne of teas. During the harvesting season in India, there are three main flushes of growth from the tea plants Spring, Summer, and Autumn. Each flush produces a different flavor characteristics in the finished tea. Our 1st flush Darjeeling is usually harvested in the early spring months of February and March and as such the leaves are more delicate and tender. This is reflected in the tasting notes with the tea displaying light, floral, brisk and astringent qualities.
Available in 100g bags
Black tea
50-70 mg per cup
1 teaspoon (2.5g) per 250ml cup / 90 degrees for 3-5 minutes or to taste
Darjeeling, India
