Just as true Champagne can only be produced in Champagne, France, Darjeeling loose leaf tea can only be produced in the Darjeeling district of West Bengal, India. Prized for its floral aroma and musky - even spicy - flavor Darjeeling is one of the most prized teas in the world.
According to the Tea Board of India, this Darjeeling loose leaf tea must be grown, cultivated, produced, and manufactured in specific tea estates in West Bengal. These hilly, verdant areas have a specific terroir that produces specific flavors and aromas in tea plants that are greatly prized. Darjeeling teas are so prized that the Tea Board of India actually has a task force to stop counterfeit Darjeeling from being sold worldwide. True Darjeeling is officially stamped and approved by the government before it can be sold.
The amber pour of these black tea leaves is floral in aroma – imagine daisies and lilacs – and the flavor is musky as a rough block of sandalwood or remnants of forgotten cinnamon sticks. It’s a tea drinker’s tea.
|Finest tippy golden flowery orange pekoe.
|Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.
|Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.
|Handling / Storage
|To be stored in a cool, dry area out of direct light.
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO