Ingredients
A blend of high grown hand-picked Indian Darjeeling first and second flush FTGFOP1 teas.
Blend Numerology
47 reasons, one of which is Steve’s age when he married Kim on the Makaibari Tea Estate.
Preparation
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 rounded tsp (2.7 g) loose leaf for five minutes. Raise your cup gently with both hands as a quiet salute before drinking.
- Select an Ingredient:
- 1st flush darjeeling
- 2nd flush darjeeling
1st Flush Darjeeling
Indian Black Tea
Darjeeling, once a British hill station, is known for producing some of the world’s most prized and expensive teas. The high elevation of Dajeeling tea gardens puts stress on the bushes and results in teas of exceptionally nuanced flavor. Less oxidized compared to later flushes, first flushes are lighter in body and greenish in color, with notes quince, wintergreen and sage.
Darjeeling
Nestled in the foothills of the Himalayas in northern India, the Darjeeling region is home to 87 tea gardens. First flush begins in late March and lasts about 30 days, during which time each bush is plucked every seven days.
2nd Flush Darjeeling
Indian Black Tea
Darjeeling, once a British hill station, is known for producing some of the world’s most prized and expensive teas. The high elevation of Darjeeling tea gardens puts stress on the bushes and results in teas of exceptionally nuanced flavor. Teas produced during this period have fuller flavor than teas from the first flush, with notes of muscatel grape, burnt sugar and cedar.
Darjeeling
Nestled in the foothills of the Himalayas in northern India, the Darjeeling region is home to 87 tea gardens. Second flush begins in early May and lasts for about 30 days, where the tea bushes are plucked every seven days.
