Known as the "Champagne of teas," Darjeeling is grown high in the Himalayan foothills of West Bengal, India, where cool mists and mountain air create a tea unlike any other. It brews a bright, golden-amber cup that's lighter and more delicate than most black teas, with floral notes and the famous muscatel character: a subtle, grape-like sweetness.
Best enjoyed on its own or with a slice of lemon. Its delicate flavor shines without milk.
Ingredients: Darjeeling black tea (India)
Brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at 190–200°F (just off the boil). Steep 3 minutes. Darjeeling turns astringent if steeped too long.
Caffeine: Moderate (black tea)
Known as the "Champagne of teas," Darjeeling is grown high in the Himalayan foothills of West Bengal, India, where cool mists and mountain air create a tea unlike any other. It brews a bright, golden-amber cup that's lighter and more delicate than most black teas, with floral notes and the famous muscatel character: a subtle, grape-like sweetness.
Best enjoyed on its own or with a slice of lemon. Its delicate flavor shines without milk.
Ingredients: Darjeeling black tea (India)
Brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at 190–200°F (just off the boil). Steep 3 minutes. Darjeeling turns astringent if steeped too long.
Caffeine: Moderate (black tea)
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