organic darjeeling
tippy leaf signifies good manufacturing. it's flavory muscatel character will not dissappoint the diserning darjeeling drinker.

origin
india

infusion
tending greenish with light liquor.

information
darjeeling is a picturesque tea growing area in northern india.  from the town center on a clear day the peak of mount everest can be seen. the genus of the darjeeling tea bush is the chinese jat which gives it the distinctive muscatel character.  because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited.  the best time of the year for quality is during ‘second-flush’ (end may - end june).  during this time darjeelings are incomparable to any other tea in the world.  the fragrance and taste is a complex bouquet that reaches right out of the cup.  some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.

there are 3 main times of year for producing good quality darjeelings:

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. a 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 with milk.

hot brewing method:
bring freshly drawn cold water to a rolling boil. place 1 teaspoon of tea for each cup into the teapot. pour the boiling water into the teapot. cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). pour into your cup and add milk and sugar to taste.

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.]