FRENCH NAME  DARJEELING AVEC LES BOUTS BLANCS
BLEND NO.  3310
This tea, treasured for its ripe, complex flavor and floral bouquet is a clear favorite for lovers of Darjeeling's distinct muscatel character. Well-defined cup infused from first flush golden-tipped leaves. 

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). 

This top grade Darjeeling is made with incomplete oxidation which is akin to the manufacture of oolong (semi-fermented).  This style of hard withering is especially pronounced in the 2nd flush (late May, June harvest) whereby an amber, muscatel character is produced.  Our blenders will not work with monsoon darjeelings (after 2nd flush) or autumn (3rd) harvests, which have less complexity and overly dark palate.

The grade of this whole leaf tea is SFTGFOP which is shorthand for:  Super 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: Sweet and green floral
PALATE: Sharp muscatel (musky spiciness)
LIQUOR: Light colored, amber with bright notes

Known as the "champagne of teas", Darjeeling is the most expensive and highly coveted of black teas. The Darjeeling region nestles in the mist-engulfed foothills of the Himalayas, at an elevation above 7000 feet. The unique bouquet and "muscatel" flavor of a good Darjeeling is the result of the combination of the ideal growing conditions: a cool moist climate, loamy soil, rainfall, high elevation, and sloping terrain. The cooler climate produces a small leaf with concentrated oils and aromatics.

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.