A richer bolder Darjeeling than a second flush. It smells malty with a hint of chocolate and follows through with those flavours in taste while still retaining the feel of a Darjeeling. No bitterness at all.
Flavors: Chocolate, Floral, Malt
Made in early November from our select clonal fields, the autumn cup has a gentle copper glow, mirroring the evening sun on the snows of Mount Kanchenjunga in the shadows of which it is made. It is full bodied and mellow, has a delicate flowery bouquet and undertones of malt, with a long finish. The tea bushes give us one grand finale at the end of the harvesting year and the taste lingers like a beautiful symphony that carries you into the next season.
Brewing Instructions: 2.5g in 200ml (7 fl-oz) of water at 100°C (212°F) for 3-4 minutes.
1 tea spoon per English tea cup, and 2 tea spoons for the American coffee mug
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