In Northern India, near the border of Nepal, Sikkim and Bhutan is the tea growing region known as Darjeeling. During the first flush, which lasts about 45 days beginning in mid-March, each bush is plucked of its new growth every seven days. Teas produced during this period are light in body, have nuances of pistachios, nectarines and freshly cut flowers.
Tasting Notes:Muscatel grape, burnt sugar and sage
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 rounded tsp (2.5 g) loose leaf for four minutes while pondering the rotation of the earth.
