Darjeeling has built its reputation on the second flush, and this blend draws from that harvest. The estates that supply it sit high in the Himalayas, where altitude, climate and soil work together to give the leaf its particular character — that's the source of the muscatel and floral quality Darjeeling is known for. Getting there takes blending across estates and flush periods, balancing leaves that have already been withered, rolled, oxidised and dried into a finished profile: tasters check each batch before anything is combined.
The cup opens light and crisp, with jasmine and orchid up front. A musky, earthy note follows, the kind that recalls fresh ground after rain, and it's what gives the tea its depth rather than leaving it purely floral. As it sits on the tongue, citrus and a soft fruitiness (something close to apricot) come through, with a touch of tartness. It finishes smooth, honeyed, and carries a warm edge of spice on the way out. Full-bodied but not heavy, it works equally well on its own or alongside food, which is part of why it suits both everyday drinking and more occasions.
Brew it with water just off the boil, around 90°C, using about a teaspoon of leaf (roughly 5g) per 240ml cup. Give it five minutes to steep — shorter if you want something lighter, since Darjeeling turns bitter quickly if left too long. Most people drink it straight, no milk or sugar, though a little honey or a slice of lemon suits it if you want to soften the edges.
