FRENCH NAME  DARJEELING COUP DE FOUDRE
BLEND NO.  3380
Known as the "Champagne of tea", and charged with the distinct Darjeeling character, this second flush is named for the region (Darjeeling literally means "Land of the Thunderbolts"). 

Grown in the Darjeeling region of West Bengal, India - this blend is one of the great black tea experiences and considered by collectors and connoisseurs to be the Indian answer to China Keemun black teas.  Unlike the Assam black tea (prized for its malty strength) which is made from the large leaf camelia sinensis, Darjeeling is made from the same small leaf tea plant as the Chinese varietal of camelia sinensis.

Similar to the Champagne designation in France, only black teas grown in Darjeeling region (cultivated, grown, processed in the hilly areas of Sadar, Kalimpong, Kurseong, Silguri) are allowed to be called "Darjeeling Tea".  The annual production of the entire region is approximately 10,000 tons which has led to 'false' or 'fake' Darjeeling (which worldwide exceeds 45,000 tons of sales). 

The grade of this whole leaf tea is FTGFOP which is shorthand for:  Fine Tippy Golden Flowery Orange Pekoe, which is exemplified by numerous tips and long, wiry leaves.  This grade is both rare and has to be carefully cupped to discern its true nature and proper grading.

LOOSE TEALEAVES
AROMA: Green and pungent
PALATE: Round and brisk with a hint of muscatel
LIQUOR: Light colored, amber with bright notes

In 1823, the first native Indian tea bushes were "discovered" growing wild in the Assam region by British Army Major Robert Bruce. This discovery was exciting news for the British as, envious of China's monopoly on tea and resentful of the money they had to spend on their habit, the British had long wished to be able to grow their own tea. Although the British viewed the Indian jat as inferior to the Chinese bush, they thought that the evidence of local plants indicated good soil for transplanting Chinese seedlings. They immediately procured some seedlings of the Chinese variety and undertook growing experiments in the Assam valley and the mountainous Darjeeling region. Fourteen years later, and after many unsuccessful attempts were made, the British resigned themselves to growing the native Indian jat in the Assam region. A hybrid of the Chinese variety went on to become Darjeeling.

Darjeeling & Lemon Tea Granita

200 g sugar  
1.25 litres water  
30 g Darjeeling tealeaves  
juice and grated zest of 3 lemons

1) In a saucepan, heat sugar with 250 ml of water over low heat until dissolved.   
2) Boil syrup 3 minutes and let cool.
3) Boil remaining water and pour over tealeaves and infuse for 10 minutes.  
4) Strain and mix with syrup, juice and zest.
5) Freeze mixture until slushy.
6) Whisk until smooth and freeze again. 
7) Repeat until firm and the texture is grainy.   
8) Freeze for at least 1 hour.
9) Serve piled in chilled stem glasses.