Often considered the most valuable of black teas, Darjeeling is also known as the “Champagne of Tea”. It is harvested at high altitudes of the Himalayas and it is one of the most sought after teas in the world. The resulting golden-bronze drink is balanced, with hints of green leaves and nutmeg.
- Content box pyramids: 15 bags
- Content bag of loose tea: 100 grams
Black tea is probably the result of the need to be able to transport tea over the long journeys from Asia to Europe and to keep it in good quality for a longer period of time. With black tea, the fermentation process is complete.
The leaves are first withered and then twisted, usually with the help of a machine. This process differs from that for green tea because it does not require the leaf to be given a specific shape, but to allow for the internal structure and an enzymatic reaction.
The next step is fermentation, which takes about 3 hours, depending on the leaves and the tradition of the region. This process gives the leaves their characteristic color and gives the drink its typical flavor profile.
100% Black Darjeeling FTGFOP-1 (Fine Tippy Golden Flowery Orange Pekoe) tea.
Pour water that is (just) off the boil, about 95 degrees Celsius on 2 grams of tea and let it steep for 3 minutes for best results.