Details
Profile : Organic Darjeeling (TGFOP)
CUP CHARACTERISTICS: Tippy leaf signifies good manufacturing. Its flavory muscatel character will not disappoint the discerning Darjeeling drinker.
Ingredients: Black tea* *Organic Certified Organic by Pro-Cert Organic Systems
INGREDIENTS FROM: Darjeeling
REGION(S): India
GRADE(S): TGFOP (Tippy Golden Flowery Orange Pekoe)
INFUSION: Bright tending light
INFORMATION:
The Darjeeling area is India's champagne district. It is located in northern India at the high altitude edges of the Himalaya mountains. The main town is called Darjeeling and from the town center on a clear day the peak of Mount Everest can be seen. The genus of the Darjeeling tea bush is the Chinese Jat, which gives it the distinctive muscatel character. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of the year for quality is during 'second-flush' (end May - end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.
There are 3 main times of year for producing good quality Darjeelings:
1st flush - springtime harvested teas from late Feb. to mid-April. The young leaves yield a light tea with generally intense muscatel with 'point'. A gentle afternoon tea.
2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. A superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.
The Darjeeling area is India's champagne district. It is located in northern India at the high altitude edges of the Himalaya mountains. The main town is called Darjeeling and from the town center on a clear day the peak of Mount Everest can be seen. The genus of the Darjeeling tea bush is the Chinese Jat, which gives it the distinctive muscatel character. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of the year for quality is during 'second-flush' (end May - end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.
There are 3 main times of year for producing good quality Darjeelings:
1st flush - springtime harvested teas from late Feb. to mid-April. The young leaves yield a light tea with generally intense muscatel with 'point'. A gentle afternoon tea.
2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. A superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.