In 1855, the British started to plant Chinese bushes for tea production in the Namring area of India. Today, Darjeeling tea is known as the 'champagne of teas'. This tea is picked in April in the first plucking or flush. The colour in the cup is an amazing light red combined with a full-bodied, strong taste and a typical first flush appearance. The scent and after taste are nutty.
The distinctive flavour of Darjeeling arises from an unusual combination of high mountains, steep terrain, well drained soil and misty swirling clouds. Add the extreme cold in the winter and intense heat in the summer and the end result is the exquisite muscatel character and flowery aroma of good Darjeeling.
|Taste||Full-bodied and Strong with a Nutty Taste and a Light Red Cup.|
|Brewing Advice||One dessert spoon per cup. Add hot, but not boiling water (90ºC). Infuse for two minutes.|