Grown in the shadow of Mount Kangchenjunga, the spiritual home to the Hindu god Shiva, and made from the leaves of the second harvest (2nd flush) when the golden tips are at their very best the shimmering golden liqueur has an aroma and taste that exemplifies the ancient soils of Darjeeling.
CharacterA darker taste and a rich, aromatic flavour only found in Darjeelings with notes of honey and malted flavours.
StoryDarjeeling tea and in fact the entire Darjeeling region owe their existence to the hot Indian summer. In the first half of the 19th century British residents of India would escape the heat of summer by retreating to the slopes of the Himalayas each year and it didn't take long before access to the area improved and a year-round community was established. In 1841 the Indian Medical Service transferred Dr Arthur Campbell from Nepal to Darjeeling, Dr Campbell brought Chinese tea plant seeds with him and and began experimenting with tea plantings in the Darjeeling region. Within fifteen years commercial development of tea had begun Due to the uniqueness of Darjeeling Teas and their desirability the Tea Board of Indian has declared that only a tea which is grown from seed, harvested and processed in one of the 78 tea gardens located in the Darjeeling hills can carry the Darjeeling name much as Champagne can only be called such if it comes from the Champagne region of France.
Brew1 tsp per cup in water at 95°c for 3-4 mins
CertificationsFair Trade Certified
Rainforest Alliance certified