“I’ve flip-flopped over whether I was ever going to try David’s straight teas. I mean, I’ve always intended to, but I can never quite get my mouth to name any of the classics, when it has the...” Read full tasting note
“After a surprising number of cups my twenty gram sample is almost entirely gone and I am left with a slightly higher opinion than when I started. I am not one to add sugar or milk to my tea but 1/8...” Read full tasting note
“I went on an oolong binge a couple of months ago, I pretty much bought anything that was called an oolong. It is very obvious to me now that I should have done a little research first, tried a...” Read full tasting note
Darjeeling is known as the “champagne” of teas: if it doesn’t come from India’s Darjeeling region, you aren’t allowed to use the name. That might be why the best Darjeelings taste just like the mountains they were grown on. While the first leaves in the spring tend to be delicate and almost green in flavour, second flush Darjeelings generally have a richer, darker taste. This one is bright, woodsy and earthy, with notes of honey, fresh mushrooms and meadow flowers – like a forest getaway in a cup.
Ingredients: Second flush Darjeeling tea (grade FTGFOP 1) from Darjeeling, India.
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