Darjeeling teas are traditionally classified as black, however the method of processing would technically make it an oolong. This fine tea is of single origin from the Goomtee Garden and is extremely fresh.

Do take the time to smell the leaf and inhale the fresh pungent tea aroma, reminiscent of spring gardens and freshly cut grass. Tea grown in this area is classified as seasonal and is only harvested at certain times

1st Flush is usually harvested in mid-March, however the 2010 season started very late this year. This is the most gentle, yet complex flavoured flush.

When preparing by the mug or cup, allow one good forefinger and thumb pinch of tea, or one full teaspoon and allow to infuse for three and a half to four minutes.

- When making by the pot allow six rounded teaspoons, using water off the boil that’s displaying a gentle steam.
- Whilst infusing you will first be struck by the delicate perfumes that will sweeten the air all around you, releasing an immediate pale caramel wash within the liquor.
- I find that it gently cleanses the palate leaving the mouth refreshed and slightly tingling.
- I wouldn’t be inclined to add milk or sugar, but as always, the choice is yours!

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

- Black tea from the Goomtee Garden, Darjeeling, Indian state of Western Bengal North East India.

Black tea, just like green tea, comes from the Camellia Sinensis plant.

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