Brew with fresh boiling water and infuse for 3 to 5 minutes
The Finest Teas in the world come from Darjeeling in northern India. From the town of Bagdogra on the Indian Plains the road and the famous small Darjeeling Railway curve their way up into the foothills of the Himalayas until they reach the hill station of Darjeeling. All along its path are found tea gardens that start at a few thousand feet above sea level to over 5,000 feet. The growing season starts in the spring usually in April when the First Flush Teas are picked, followed by the Second Flush Teas in the Summer months and finally the last pickings are in the Autumn season when the Teas are usually plucked in October. The monsoon rains have eased and the temperature begins to cool down as winter approaches. The Tea bushes are not growing as fast as during the monsoon and the Autumn growth is prised for its character. The Autumn Teas have a deeper flavour with a fuller body than the summer teas. Some Autumn Teas are equally as sort after as the First Flush productions.
Darjeeling Autumn Flush Tea GFOP
Type of Tea: Orthodox Loose Leaf Black Tea GFOP
Origin: Darjeeling, Bengal, India.
Altitude: 4,000 feet to 5,000 feet
Loose Leaf Grade: Golden Flowery Orange Pekoe
Brewing Guide: Use fresh water, boiling and allow the tea leaves to infuse for 3 to 5 minutes. Can be served with a slice of Lemon, on the Verandah !
Tasting Notes: An Aromatic Tea with a mild muscatel flavour and spicy notes.
Colour in Cup: A darkish amber liquor.
Health Benefits of Autumnal Teas: Containing healthy antioxidants, a refreshing and hydrating tea. Black Teas are suited to supporting a healthy diet.