One taste provides a glimpse into why Darjeeling is called the "champagne of teas." Darjeelings range from fruity, floral notes to something akin to dry champagne—a characteristic this selection tends to exhibit. An interesting sidenote about Darjeelings is the tendency of some pluckings to show a heavy prevalence of green in the dry leaf—making one wonder if it truly is a black tea.
Probably the best-known Indian tea on the planet, the Darjeeling District is located in the northeastern part of the country, bordering the Himalayan mountain range. So popular are Darjeelings that, teas from other areas and countries are often fraudulently labeled and sold under the well-known moniker. Only 20,000,000 lbs. of Darjeeling are produced annually, but up to 3 or 4 times that amount of leaf is sold as Darjeeling.
Darjeelings are often marketed by which "flush" is available. The term "flush" simply refers to when the leaves were plucked (harvested), with "first flush" being the first plucking of the season, "second flush" being the second, and "in-between" (not often used) being plucked between first and second flushes. The final plucking, "Autumnal flush," is self-explanatory.
Water: 200˚F / Boiling / Leaves: 1-1.5 teaspoon per 8 ounces / Infusion Time: 3–4 minutes
Ingredients: Indian Black Tea*.
Good tea. One of my favorites