CULTIVAR: China variety and Bannockburn 157
HARVEST DATE: March 18, 2020
Set high in the Himalayas, Darjeeling is cherished by connoisseurs for yielding teas of extraordinary aromatic depth. Many of the gardens from which we source our teas were founded in the 19th century. While cultivar selection is a factor, the real complexity of Darjeeling teas is to be explored in the diversity of terrain in the gardens. The weather created by this expansive mountain range creates varying microclimates. The range in elevation, the pitch of the slope and the amount of sun exposure leads to distinctive differences in character. Each garden has a signature aroma profile. The eagerly anticipated First Flush harvest in March-April produces teas with a brilliant golden infusion that captures the essence of spring. This lot evokes the classic Chamong flavor profile of stone fruits, namely peach and nectarine, as well as apple blossom and Muscat grape.
Stone fruits, namely peach and nectarine, as well as apple blossom and Muscat grape.
Organic black tea.
Add 4g tea per 350-400ml (11-12oz) to a glass teapot, like our Ming Cha Teapot
or Simple Brew.
Use water cooled to 190°F
Add water and infuse for 1-2 minutes. 2nd Infusion 2 minutes
Repeat for another 3+ infusions. Increase the steeping time by 30 seconds with each additional infusion.