Freshly emergent fine leaves creates this spring tea, an ideal wake-up breakfast tea.
The tea bushes are lulled into hibernation from the middle of November to mid-March. With climbing temperatures and day lengths, the first shoots burst forth. This prized vintage is eagerly sought after by connoisseurs worldwide.
Darjeeling First Flush will have evenly sized black and green leaf. The green is a visual indicator of the seasonal characteristic, and is riveting when transferred. from the packet to an air tight container in the pantry.
Liquor in the cup reveals a light, bright yellow hue with a strong shade of green, emanating from the centrality of the cup.
The first sip offers a smooth, delicate tea with overtones of roasted peach. This is followed by a sharp, brief bout of astringency. This eases to blend of genteel peach with floral notes of a delicate rose, that permeates the entire palate, that assails all the senses gradually.
How we prepare our Springtime Bloom, ideal breakfast tea:
For optimum flavour natural spring water is recommended
1. Bring fresh water to first boil at 90°C
2. Add one heaped teaspoon full for each person to the water in a porcelain pot.
3. Steep for 4 minutes, before strain and serve the tea. Sip tepid.
|Test||Type value per 100 g|
|Certified Under Control Union|