First flush Darjeeling is the most delicate tea India produces, picked in the first weeks after the winter dormancy breaks. It is the opposite of a strong Assam: pale in the cup, floral in the nose, with the muscatel note that no other origin reproduces. Drink it without milk, and do not over-steep it.
Tasting notes. Light and floral with a distinct muscatel character, a pale golden liquor and a crisp, slightly astringent finish.
How to brew. Steep one bag in 200 ml of water just off the boil — around 90°C — for two to three minutes. Do not add milk; it will bury everything that makes this tea worth the price.
What is inside. First flush Darjeeling black tea. [Confirm garden, flush and net weight against pack artwork.]
The tea bag. Staple-free, naturally crimped filter paper. No adhesive or plasticiser.
QUESTIONS ANSWERED
Why does Darjeeling cost more than the other tea bags? First flush Darjeeling is a short, weather-dependent picking from a small, high-altitude district. Volume is limited and auction prices reflect it.
My cup looks too pale. Is that right? Yes. A pale golden liquor is correct for first flush Darjeeling. If it brews dark it is usually not first flush.