Darjeeling district in West Bengal, India – the region known for the premium and handpicked teas on the lush slopes masked with mountain mist, amongst wild flowers, one of the most sought-after teas in the world is produced. Having a rich balanced fruity body, and a lovely bright cup, a delight from this famous region renowned for consistent highest quality. Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia Sinensis rather than the large-leaved Assam plant. The bushes used to produce our Himalayan Darjeeling are almost exclusively the Chinese and tends the tippy appearance and fragrance of the leaf, growing at high altitudes with cooler weather conditions produces a smaller but better quality harvest with a complex bouquet some would describe as nutty.

Second flush is a bit stronger than First Flush and is harvested in June and produces an amber, full bodied, muscatel-flavoured cup. Tea brewed from these leaves is less astringent and more improved than the first flush. The liquid is bright and has a muscatel character, which is perfect to go with raspberry or scones and other delicacies. 

Classic: 2 to 3 grams, 200 mills of water at around 95+ C degrees, 3 to 5 mins depend on preferences. Infuse with boiling water for up to 3 minutes if you want your tea stimulating and energizing; 3-5 minutes if you want it to have a soothing and relaxing effect.

After you have finished brewing, take the leaves out of the cup/teapot – if they remain in the water too long, they start releasing tannins. Tannin makes tea taste bitter, inhibits absorption of magnesium and iron which are necessary for the body to function properly.