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Darjeeling is the Indian black tea known as the champagne of teas. It grows in the high-altitude district of the same name and carries an unmistakable muscatel character.
Brewed properly, it gives a cognac-coloured liquor. The aroma bursts open somewhere between freshly cut grass, muscat wine and spring rain.
The English love Darjeeling with milk and sugar. We suggest pairing it with an apricot croissant at breakfast — the day is made. A classic every gourmet should keep on hand.
Loose leaf in a kraft-paper doypack with a clear window and a zip-lock seal.
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