Darjeeling in North East India isn’t easy to get to. Even the famous antique toy-train has to wind its way carefully through valleys and round mountains. But it’s worth it for the region’s speciality: tea. The altitude gives Darjeeling its light, delicate taste and shimmering gold colour. Take a sip and escape the world on a journey of your own.
We’re delighted that the Guild of Fine Foods awarded our Darjeeling tea a Gold star award for great taste!
100% Black Tea
HOW TO SERVE
We believe that how you make your tea is equally as important as the tea you use, so here’s how we like to make our tea.
- Use freshly drawn cold water
- Use water at a “rolling boil” around 100oC
- Use 1 teabag per cup or 1 teabag per person in a teapot
- Steep for 3 to 5 minutes (or to your taste)
- Add milk and sugar to taste
And, for freshness every time, keep your tea somewhere cool, dark, dry and airtight!
ABOUT BLACK TEA
Black tea, just like green tea, comes from the Camellia Sinensis plant.
After plucking, the leaves are laid on drying trays & withered to remove some moisture and to make them more pliable.
The leaves are then rolled and may be cut
“Broken” leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
Oxidation is stopped by firing the leaves with hot air until they are the right (brown) colour depending on the region as the leaves dry they turn black.