Tippy leaf signifies good manufacturing. Its flavory muscatel character will not disappoint the discerning Darjeeling drinker.
Ingredients:
Darjeeling, India
Information: Darjeeling tea is considered the “champagne” of teas. It is generally considerd a lighter afternoon tea, but it depends on the time of year the leaves are harvested.
1st flush – Springtime harvested teas from late Feb. to mid April. The young leaves yield a light tea with generally intense muscatel with ‘point‘. A gentle afternoon tea.
2nd flush – Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. An superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal – Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea.
Hot tea brewing method: This tea is best enjoyed using 2–3 heaping teaspoons for a 6 cup teapot. Allow the tea to steep for 3–5 minutes, remove the leaves and pour. We do not recommend adding milk or sugar since this can mask some of the intrigue and subtle nuances of this vintage tea.
Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].
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