Black (technically Oolong) loose tea from Darjeeling, West Bengal. Harvested in mid-March following spring rains.
TGFOP: Tippy Golden Flowery Orange Pekoe
The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel". Although Darjeeling loose teas are marketed commercially as "black loose teas", almost all of them have incomplete oxidation (<90%), so they are technically more oolong tea than black tea. Recommended brewing temperature: 90 degrees celsius, 195 fahrenheit.
Tea planting in the Indian district of Darjeeling began in 1841 by Dr. Campbell, a civil surgeon of the Indian Medical Service. Campbell was transferred to Darjeeling in 1839 from Kathmandu, Nepal and used seeds stolen from China (Camellia Sinensis) to begin experimental tea planting, a practice he and others continued during the 1840s. The British government also established tea nurseries during that period (1847).
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