Darjeeling gardens sit high in the Himalayan foothills, and the first flush is the first growth taken after the winter rest. The leaf is barely oxidised, so the liquor pours pale gold rather than red and carries the muscatel aroma the district is known for. The body is light and the finish dry and faintly astringent, which is why milk buries it. Keep the water just off the boil and the steep near three minutes and it stays bright rather than sharp.
A full-bodied Assam built for the first cup of the day. Malty and brisk, with enough backbone to take milk. It is also the base most chai recipes ask for.
Rolled entirely from golden buds rather than leaf. The cup is smooth, honey-sweet and barely bitter. A gentle black tea for anyone who finds Assam too blunt.
The classic Chinese breakfast black, at a high grade. Cocoa and pine smoke over a dry, wine-like note. It takes milk without losing its character.
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