I’ve found the most perfect Darjeeling black tea and there are so many exciting things that make this tea extra special. It comes from one of the last remaining family-owned tea estates in Darjeeling, India. That’s one. It’s grown using biodynamic, organic, permaculture agriculture. That’s two. It’s grown at high altitudes among fresh air and fresh mountain water. That’s three. It’s hand-picked, artisan processed, and fair trade. That’s four, five, and six.
I’m once again directing you to my favorite tea source at Art of Tea for this award-winning, proprietary blend that has been called “the champagne of teas” (hell yeah it is). This blend of select high-altitude leaves steeps to become a lighter and more fragrant tea than the black blends that many are used to, and quite simply it’s the most beautiful and elegant cup of black I’ve ever had. It’s also rare to enjoy a 100% Darjeeling tea outside of India, so let’s call that lucky number seven.
Like other black teas it can be steeped as high as 206-degrees, but they recommend steeping at a cooler 180-degrees, more like the temp of a green tea. I much prefer it at this temp too.
I steep 2 teaspoons in 16 ounces of 180-degree water for 3 minutes. And one additional minute for each subsequent steep up to 5 minutes.
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