From May onwards, the famed Darjeeling summer teas are produced with succulent leaves and a sprinkling of silvery tips.

Soil Association Certified Organic Tea

The infused leaf expresses a rich and full bodied aroma with hints of the sought after muscatel flavour for which the second flush is famed.

 


Type
Black
India
Darjeeling
Caffeine
Moderate
Infuse
1-2 tsp per cup; near boiling water
infuse 3 minutes
Drink
Morning or afternoon

Appearance

Dry leaf: Variegated strands of walnut, fawn and tippy green leaf.
Wet leaf: Moist cut fragments of leaf in a variety of shades from willow green via hazel russet to beech brown.
Liquor: Bright, clear orange-gold.

Aroma

Dry leaf: Complex notes of grass clippings, spring leaf and the moist, water-chafed vegetation around a mountain brook.  Invigorating.
Liquor: Warming and nourishing combination of gentle grass and hop notes with spring undergrowth and shy blossoms.

Flavour

Liquor: Clean, fresh and bright flavour in which supple herbaceous notes meet some pear and quince fruit.  A gentle tannic breadth provides palate density and volume.  A fine and supple single-estate Darjeeling.



Produced in Darjeeling

Darjeeling.gif

Darjeeling, India