Darjeeling Puttabong 1st Flush
The Puttabong garden successfully adopted organic production several years ago and produces characteristic, expressive teas. This crisp tea from the spring picking is flavourful, floral, delicate and has a light infusion. Darjeeling is a tea from the region of Darjeeling in West Bengal, India. When First Flush Darjeeling is properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can have a tinge of astringent tannic characteristics and a musky spiciness sometimes described as "muscatel" Muscatel is an elusive taste found in some Darjeeling teas, usually second flushes. It is very hard to describe the taste in words, but it is easy to recognize the taste once you are familiar with it. Unlike most Indian teas, Darjeeling tea is normally made from the smaller leaf Chinese variety of Camellia sinensis var. sinensis, rather than the large-leaved Assam plant (Camellia sinensis var. assamica). Darjeeling tea is usually made as black tea; however, Darjeeling oolong, green and white teas are starting to become more popular, though quite expensive.
1 heaping Tsp or Bag per Cup, Fresh Water just short of Boiling, Steeping Time 5-7 min.