Darjeeling tea is considered the "champagne" of teas. It is generally considered a lighter afternoon tea, but it depends on the time of year the leaves are harvested.
1st flush - Springtime harvested teas from late Feb. to mid April. The young leaves yield a light tea with generally intense muscatel with ‘point’. A gentle afternoon tea.
2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. An superb afternoon tea that is especially good with scones and raspberry conserve.
Autumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea.
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Darjeeling, considered the “champagne of teas,” is the most prominent afternoon tea, but the flavor of the blend varies upon when the leaves are harvested. If harvested between February and mid-April, the leaves are young and compose a lighter tea with a distinct muscatel flavor. If harvested in June, the leaves are more mature, creating a fuller-bodied flavor that goes well with scones and raspberry conserve. If harvested during autumn, however, the leaves are not always available. If a blend can be made, the brew will have a round taste and copper color, making it ideal as a breakfast tea.