Darjeeling Long Leaf First Flush Tea
What is a Bengali without tea? Tea is probably more addictive for any Bengali than anything else. Among all, the first flush is a bit ‘elite’. The plucking season in Darjeeling tea plantations starts around spring. The first tender leaves from the tea plants make first flush tea. Darjeeling tea is famous for its flavour. But, the first flush variety has a more distinctive flavour than the second flush. This flavour is the magic element that captures our hearts and tastebuds. It can take you away to the hills and valleys of Darjeeling, the mountain queen of Bengal.
Area of Procurement
Darjeeling, Jalpaiguri
Specifications
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Texture/Appearance |
The dried leaves resemble any other tea. But once the tea is soaked in hot water, the leaves unfurl, and long leaves are visible. |
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Colour |
The Darjeeling long leaf first flush tea has a beautiful golden-brown colour. |
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Aroma |
Darjeeling long leaf first flush tea has a uniquely delicate aroma. |
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How to store |
The tea will lose its flavour if not kept in an airtight container. |
How to prepare
To perfectly prepare first flush tea, it is crucial not to bring the water to boil. Heat the water till it reaches around the boiling temperature. One teaspoon of the Darjeeling long leaf first flush tea will be enough for 2-3 cups. Pour the hot water over the tea leaves and let it steep for a few minutes. Next, strain it and pour it into the cup. Enjoy it from your balcony on a cosy evening with freshly baked cookies.
- MDLFFT100
