The coldness of the himalayan winds just blew away any sort of the darjeeling taste I was expecting…on the flip-sides it was honestly triumphant of floral, nutty, and some winey-ness about the drink. I certainly would share it with my friends and make good iced tea with it which was quite refreshing to the generic black teas usually prepared with iced teas. I say the most versitle of all darjeeling blends but don’t bother getting another brew the second time around to astrigent and mute.

190 °F / 87 °C 3 min, 30 sec

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I’m a tea lover and a traveler. I believe in delving into cultures and cuisines. In so doing, I have found tea to be the most exciting and adventurous beverage in the world that has played a role in history and in the lives of many. Now that’s a shrub isn’t it!
Note: I may be a purist at times where some teas needs to be enjoyed naturally, yet I do enjoy many other teas that find its way into my palate!

Favorite Teas: Yunnan teas, the staple Assam and some Darjeeling, love Japanese greens, and “indie” teas either home grown or unfamiliar regions i.e. Turkey, Georgia, love Tisanes, Oolongs, some white teas, and my favorite staple: Chai teas.



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