Darjeeling Castleton 1st Flush
Brewed with water at 90 Degrees, let the flower unfurl do not remove flower. This is can be steeped a number of times.
Darjeeling First Flush Teas are rarely better than our Darjeeling Castleton 1st Flush. The leaf size is small and neat. The liquor is bright and boasts traditional 1st Flush floral characteristics. Arguably best of all, it comes from one of the most renowned Tea Estates of the Darjeeling district.
Tea Connoisseurs often choose this beverage for not only its extraordinary taste, but also its Black Tea benefits. When consumed as part of a healthy and active lifestyle, Darjeeling Castleton 1st Flush Tea can improve one's everyday way of life in small yet significant ways.
What does "First Flush" Mean?
Broadly, a flush refers to the time of year/season that workers pluck the Tea leaves. A 'First' Flush, meanwhile, refers to the first harvesting season of the year. In Darjeeling, this takes place from late-February and sometimes goes on until mid-April.
Darjeeling has three primary flushes per year. Some producers, however, choose to harvest a 'Monsoon' Flush and even, on the rarest of occasions, a 'Winter' Flush. Nevertheless, most consider the First Flush the best because of its exceptional quality and flavour.
A common misconception is that a Darjeeling First Flush Tea is a Green Tea. This has arisen due to the colour of the leaves, which indeed have a 'green' appearance. However, Darjeeling First Flush Tea is, in fact, a Black Tea.
The Darjeeling Castleton Tea Estate
This estate, established in 1885 by Dr Charles Graham, finds itself at an altitude from 980 metres to 2,300 metres above sea level. It spans along the hilly slopes of Kurseong and Pankhabari, with a planted area of around 170 hectares of Tea.
Castleton produces approximately 30,000 kilograms of quality Darjeeling Tea a year. These Teas most often have a distinct muscatel flavour that is quintessentially 'Darjeeling'.
Brief Darjeeling Tea History:
The history of Tea in the Darjeeling district of India began almost 200 years ago. A Scotsman named Robert Fortune famously 'smuggled' Tea seeds from China in the employment of the British East India Company to help build up an Indian Tea industry.
In 1866, the district had 39 plantations growing Tea over 1,000 acres of land. It produced 133,000 lbs of Darjeeling Tea a year, which increased dramatically by the early 20th Century. In 1947, when India rightfully became independent from Britain, ownership of most Tea gardens transferred to Indian entrepreneurs. Today, connoisseurs consider Darjeeling Tea the "Champagne of Tea".
Type of Tea: Black Tea.
Origin: The Castleton Tea Estate, Darjeeling, West Bengal, India.
Brewing Instructions: Brew using freshly boiled water. Infuse for 2 to 4 minutes.
How to Serve: We recommend serving this Tea without any accompaniments. Some, however, choose to add milk, sugar, honey or lemon.
Tasting Notes: This Darjeeling Tea offers everything one would expect: traditional muscatel flavours with a refreshing aftertaste.
Colour in Cup: Coppery liquor, light in tone.
Darjeeling Black Tea, like all Black Teas, contains a wealth of antioxidants. These can improve one's everyday way of life in a multitude of ways. When consumed as part of a healthy and active lifestyle, this beverage can, among other qualities, boost the metabolism, enabling the body to burn fat quicker and more efficiently; lower "bad" LDL cholesterol, thus improving cardiovascular health; and balance blood sugars, reducing the risks of developing type-2 diabetes.