DARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSH

DARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSH
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DARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSHDARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSHDARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSHDARJEELING HIMALAYAN FTGFOP-1 LUXURY FIRST FLUSH
Our Price:  £2.69
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Model:  Darjeeling-Himalayan-FTGFOP-1-First-Flush505


First-flush Darjeeling is rare tea with wonderfully rich aroma. Their exclusive quality has earned them the name “champagne of tea”. 

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 Jat and tends the tippy green 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.

First flush is harvested in mid to late March following spring rains, and is described as "champagne" of tea. When properly brewed it has a gentle, very light colour, aroma with muscatel and sweet white grapes undertones and light complex flavour.  Astringency is very malt. First flush is the most delicate and subtle of Darjeeling teas. Picture the scene: as the first spring rains spread across the Himalayan foothills, the Darjeeling tea gardens start to turn green in a flush of colour – the earliest harvest of the year is referred to as the ‘First Flush’ and is considered one of the finest teas to be produced worldwide.

Brewing tips:

Classic: 2 to 3 grams, 200 mills of water at around 90+ C degrees, best with boiling water, up to 3 mins. After you have finished brewing, take the leaves out of the cup/teapot – if they remain in the water too long, they start releasing tannin. Tannin makes tea taste bitter, inhibits absorption of magnesium and iron which are necessary for the body to function properly.

All brewing tips is a guidance only. The best is experiment to find own way depend on preferences.

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