Description
Darjeeling sits above five thousand feet, where cloud settles on the bush until mid morning and lifts only when it feels like it. Tea grown in that cold, thin air has no choice but to grow slowly. Slow growth is the whole secret. Fewer leaves, more flavour packed into each one.
This is a whole leaf tea. Open the pack and you can see what it was: long, twisted, silver tipped. Nothing has been broken to make it brew faster, because there is no hurry here.
What it tastes like
Pale gold rather than brown. The first sip is light enough to surprise people who expect strength. Then the muscatel arrives on the finish, that grape and stone fruit note that only high grown Darjeeling gives you.
How to brew it
One teaspoon in 150ml of water at 85°C. Boil the kettle, then let it stand for a minute before pouring. Three minutes, lid on. Milk will flatten it completely, so leave it out. Sugar is your call, though it needs none.
When to drink it
Mid morning, or any moment you have decided to give yourself properly. This is not a tea to drink while answering email.
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