Darjeeling (Organic)
Darjeeling (Organic)Darjeeling (Organic)Darjeeling (Organic)Darjeeling (Organic)

Darjeeling (Organic)


SKU: BT125C100G
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Country of Origin: India

Region: Darjeeling

Grade: TGFOP (Tippy Golden Flowery Orange Pekoe)

Altitude: 2040m above sea level

Manufacture Type: Orthodox

Cup Characteristics: Tippy leaf signifies good manufacturing. Flavory muscatel character will not disappoint the
discerning Darjeeling drinker.

Infusion: Bright tending light

Ingredients: India black tea

Description: This is what Neat Jane would serve if someone said “Can I have a black tea please?” Black tea at its very best .  The Darjeeling area is India’s champagne district. It is located in northern India at the high altitude edges of the Himalaya mountains. The main town is called Darjeeling and from the town center on a clear day the peak of Mount Everest can be seen.

The genus of the Darjeeling tea bush is the Chinese Jat, which gives it the distinctive muscatel character. Because the tea is
grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is
limited. The best time of the year for quality is during ‘second-flush’ (end May – end June). During this time Darjeelings are
incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup.
Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar
to the taste and fragrance of muscat grapes.

Due to the superb taste and limited production of Darjeelings, these teas are quite expensive. There are many who wish to take
advantage of the high prices and as a result there are Darjeeling ‘blends’. Regrettably these blends are quite often very poor
facsimiles of Darjeeling and in some cases only contain 10% true Darjeeling teas; the balance made up from other production
areas. A true estate Darjeeling is your guarantee of quality and genuine Darjeeling tea.

There are 3 main times of year for producing good quality Darjeelings:
1st flush – springtime harvested teas from late Feb. to mid April. The young leaves yield a light tea with generally intense
muscatel with ‘point’. A gentle afternoon tea.
2nd flush – Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round
excellent muscatel. A superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal – Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent
as a breakfast tea with milk.

Hot tea-brewing method: Bring fresh cold water to a rolling boil. Place 1 tsp of tea for each cup into teapot. Add boiling water, cover and let steep 3 – 7 minutes. Add milk and sugar to taste. Acceptable to consume ‘straight up’.

Iced tea-brewing method (1 litre): Place 6 tsps of tea in a heat resistant pitcher. Add 1¼ cups freshly boiled water.
Steep 5 min. Quarter fill a serving pitcher with ice water. Add steeped tea and fill with ice water. Garnish and sweeten to taste.
(Please note: Top quality tea may cloud when iced (its OK) due to their naturally high flavonoid/polyphenol levels).



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