One of our everlasting favorites from Glenburn Estate, this black tea out of Darjeeling, India is sublime. Unlike the first-flush darjeelings, this one is a standard, full-bodied black tea picked late in the season, during the monsoons. The incredible heavy rainfall is present in the leaves of this tea, giving it a rich earthy tone. The astringency you expect from a black is present, giving it a medium-dark tone that warmly accepts milk and/or sugar, but is absolutely enjoyable without.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 2 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Indian Darjeeling black tea.