Our recommendations for brewing:
Brew this tea, 3 g per 200 ml, in a teapot at 85℃ for 2.5 minutes and infuse 2 times.
For the Eastern brew, take 4–5 g of dry leaves and 150 ml of water: 1st infusion – 1 minute, 2nd infusion – 45 seconds, 3rd infusion – 30–45 seconds.
Perfect for cold brew: 8–10 g per 1 litre of room temperature water, stored in the refrigerator for at least 8 hours.

Darjeeling (meaning “land of the thunderbolt”) is a city in the eastern Himalayas, located in the Indian state of West Bengal. This place is unique for many reasons. With an average altitude of 2,050 metres, the climate here is ideal for tea cultivation: cool weather, adequate sun, plenty of rain. The high altitude and nutrient-rich soil help the teas to develop exquisite and distinct flavours, with each estate providing its own unique taste. When spring arrives in February/March and the temperatures rise, the very first leaf shoots at the top of the stem, called “flush”, are carefully plucked and processed. With all the qualities stored during the winter, First Flush Darjeeling has a delicate, perfectly balanced floral, fruity and very fresh exceptional flavour. In 2004, Darjeeling tea was given the status of Geographical Indication due to its unique characteristics.

Many of the first flush teas from Darjeeling do not look like black teas, but are processed like them. The light green colour of the dry leaf with its many silver buds is achieved through a light oxidation process. The leaves are hard-withered to remove up to 65 percent of the moisture, compared to the traditional 35 percent. A short oxidation between rolling and drying leaves a greenish colour with hints of brown. The result is very fresh, floral, fruity and refined flavours. This blossoming spring tea is highly praised and loved all over the world.