Delicate but complex. Good for afternoons when I need a pick-me-up. The aroma is very subtle and it took me a few tastes before I really appreciated it.
Due to their unique characteristics and delicate aroma, Darjeeling teas, from the mountainous Darjeeling region of India, are often called the “Champagne of Tea.” Unlike teas grown in lower altitudes, they have only four harvest periods: first flush (spring); “in between” (late spring); second flush (summer); and autumnal. Each crop produces a different tasting tea, with the earlier crops tending light and flowery and later crops becoming progressively fuller bodied and fruity. Be careful not to over-steep Darjeelings—they are quite sensitive!
This first flush, or spring harvest, Darjeeling from the Makaibari Estate is gloriously light and smooth, with a slight fruity quality. This year’s harvest is Fair Trade Certified. Good hot or for iced tea. Use 1 tsp. per cup and steep 2 minutes in freshly boiled water.
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