Darjeeling Makaibari Organic Second Flush
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!
Makaibari Estate is known for both its high quality organics as well as its excellent treatment of employees. Produced by hand rolling and sun-drying, these beautiful leaves brew to a golden amber liquor with fruity sweetness and a clean, nutty taste. Good hot or for iced tea. Use 1 tsp. per cup and infuse for 2 minutes in freshly boiled water.