Darjeeling shows up on nearly every tea list for a reason, and TGBOP grade is where that reputation gets concentrated: small, grainy broken leaves from the district's Himalayan foothill gardens that brew up an amber cup with real body. The bouquet leans spicy, and the tastes settle into orange peel, spice, and an unexpected note of coffee — closer to a black tea drinker's cup than a delicate first-flush. Grainy broken grades like this tend to give up their character fast and steep strong, so boiling water and a shortish infusion, around three minutes, suits it better than a long soak. Good for a brisk morning pour if you want something with more weight than a standard breakfast blend.
