Darjeeling Tea

Grown in 87 gardens in the foothills of the Himalayas in Darjeeling in West Bengal state. Some of the bushes are as old as 150 years and were introduced to the region by a Scottish surgeon.

La saison de récolte à Darjeeling s'étend sur environ un peu plus de sept mois - de mars à octobre. Il est également divisé en quatre saisons distinctes appelées «bouffées de chaleur». Cette première récolte "first flush" à la goût sucré des thés de fleurs du jardin.

Grade: FGFOP (Fancy Tippy Golden Flowery Grade Orange Pekoe)

1. Add 2,5 g of tea leaves, per 250ml cup, to the teapot
2. Add (preferably filtered) hot water up to 95 °C
3. Close the pot and let infuse for 3-5 minutes
4. Strain the infusion and pour into a cup
5. Your tea is ready to enjoy!

Black Tea, like white and green tea, is made from the plant “Camellia sinensis”, and after picking the leaves are dried and then undergo oxidation, where enzymes are released that change the color and flavor of the leaves. Black teas take on a reddish to brownish hue when brewed. The flavours of black tea are more pronounced and fuller, and can include profiles like roasted, tannic, smooth, or biting.