Darjeeling, located in the Himalayas of Northeastern India, is an area regarded to produce the 'Champagne of Black Teas'. It is one of the four main tea growing regions in India and the highest in elevation at 6,000 feet. The area comprises approximately 86 teas estates in Darjeeling covering three districts (Darjeeling, Kurseong and Kalimpong) with almost 30 percent now offering Certified Organic Teas.
The Prized First Flush
The term 'First Flush', refers to the first plucking season of the year which is March to mid-April. Teas from the first flush are generally more fragrant and light.
After the newly sprouted leaves have been plucked, they are withered over warm air for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate rolling of the leaves is performed. The leaves begin to oxidize (change color from green to dark) and the flavor develops. Finally, the leaves are oven baked.
The term most often used in describing Darjeeling teas is 'Muscatel', referring to the distinct white grape flavor. First Flush Darjeeling has several textures to the brew, a slightly dry taste and a lasting aftertaste.
Grown at a 100% certified organic tea garden.
Brew one teaspoon of leaf in eight ounces of filtered water at 185F for four minutes.
100% organic black tea leaves.