From the foothills of the Himalayas, this Darjeeling is a first flush blend of top-grade teas. The leaves are greener in colour and give a fresh, vibrant flavour with delicate florals.
First flush teas are harvested in early spring, typically during March and April, when the leaves are considered to be the freshest. The tea leaves are picked by hand, with only the youngest and most tender leaves selected for processing.
A lovely morning or afternoon cup is enjoyed usually without milk.
Darjeeling tea is renowned for its excellence and often displays muscatel flavours and floral aromas. Darjeeling lies to the northeast of India, among the Himalayas, in the state of West Bengal. Every morning, as the mist rises from the mountains, tea pluckers make their way up the steep mountain paths toward the 87 gardens that have been producing the black teas of Darjeeling. The gardens are in fact plantations that, at times, stretch over hundreds of acres. But, they are still ‘gardens', because all tea grown here carries the name of the estate, or garden, in which it is grown.
Tea Grade: 1st Flush
First flush teas are harvested in early spring, during March and April. The tea leaves are picked by hand, with only the youngest and most tender leaves selected.