Description
Darjeeling tea, grown in the Himalayan foothills of West Bengal, is often called the 'Champagne of Teas' for its exquisite muscatel flavor and bright, champagne-gold liquor. First Flush (spring) teas are light and floral, while Second Flush (summer) teas develop the prized muscatel grape character. Each of the 87 estates produces tea with distinct terroir.
Guide de brassage
Contenant recommandé: Porcelain teapot or fine bone china cup — Darjeeling's delicate muscatel character is best preserved in a neutral vessel; white porcelain allows assessment of the characteristic amber liquor.
First Flush Darjeeling is lighter and brews best at 85-90°C for 3 minutes. Second Flush (muscatel) handles 90-95°C. Avoid milk with premium Darjeeling — it masks the muscatel character. Gongfu-style brewing at 90°C also works well for whole-leaf grades.
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