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. Young black tea leaves feature vibrant gradients of green colours that yield a high content of silvery tips and buds. 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. Our first flush Darjeeling is bright, woodsy and earthy, with notes of honey, fresh mushrooms and meadow flowers – like a forest getaway in a cup.
Light bodied infusion with crisp floral undertones.