This is a tippy golden flowery orange pekoe" - which is 'tea talk' to explain that it contains lots of golden tips of the end bud as well as the first leaf of each shoot!

When infused, the leaf has a vibrant salmon pink colour, denoting fine quality.

An exquisite delicate liquor and the concentration of flavour from this 2nd flush or pick, is unique to the spring teas, which give a wonderfully honeyed aroma and the famous light, fragrant taste of ripe green muscatel grapes.

The perfect mid-afternoon tea with a little something...

This is a fine tea and needs fine treatment! Here are our tips:

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- For best results – use a teapot. Use 1 teaspoon of tea per person. A "plunger" teapot will stop the tea over-brewing
- Steep for 2 to 3 minutes (or to your taste) - don't overbrew
- This delicate tea is best drunk black or with just a hint of milk at most
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea (like green tea) comes from the Camellia Sinensis.

- After plucking (and a sort & clean),

the leaves are laid on drying trays and withered
- The leaves are then rolled or cut
- Broken leaves are laid out and a heady mixture of warm air, aromatic juices, bacteria and enzymes leads to fermentation
- Fermentation is stopped by firing when the leaves reach the right brown colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Darjeeling black tea from Selimbong Gardens