Description
Because this tea is grown at such high altitudes and in relatively cool weather the bushes grow slowly, hence the production is limited. The best time of the year for quality is the second flush (late May - June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste are a complex bouquet that reaches right out of the cup. Some describe as nutty; others detect black currants, but most often it is described as the taste and fragrance of Muscat grapes.
Steeping Instructions: 1-1.5 tsp, Boiling Water, 3 Minutes
Ingredients: Indian Darjeeling Black Tea
Fun Facts or Useless Information...You Decide:
Darjeeling tea is grown in the Darjeeling district of West Bengal, India and is often referred to as "the champagne of teas". It has three major flushes (harvests). The first flush takes place mid-March to May, the second flush is from June to mid-August, and the third flush (also known as autumn flush) occurs October to November.
First flush: The color of the tea is light and clear. The tea leaves have a flowery scent that is bright and distinct. Due to their freshness and color, the first flush teas are generally more expensive than the other flushes.
Second flush : It has a dark, amber color and strong flavor, especially in contrast to first flush teas. The tea leaves have a purplish bloom and can have a fruity taste. Many in the tea world liken the flavor of a second flush to a muscatel grape. The distinct flavor is caused by a combination of unique weather, topography, and plant types. Some tea connoisseurs prefer the second flush because of this unique flavor.
Third flush : When brewed, this flush results in a dark or coppery colored tea. Autumn Darjeeling leaves are larger than those from other seasons. This type tends to be priced slightly lower than the first and second flush teas.
