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This exceptional terroir, whose steep hillsides spread over the far north of Darjeeling, is one of the first in 2014 to grace us with its spring harvest.
Leaves: superb, young buds adorned with a nascent silvery duvet, associated with slightly oxidised leaves that glimmer in pale ruby and copper. An aroma of cashew and pistachio is beautifully complimented by floral fragrances.
Nose: once infused the verdant bouquet an intensely fruity aroma of Tatin apples and candied cherry.
Liquor: dahlia yellow; dashing notes of calendula, rose jam, and ripe apricot rise from a cup whose texture evokes warm brioche, followed by hints of hibiscus-infused honey, mallow, clematis and iris and a lasting impression of liquorice.
Bountiful, this cru is as whimsical as a stroll through the garden.
How to prepare this Darjeeling First Flush:
Measure out 3.5 g of tea
for 20 cl of pure, filtered water
Bring the water to a simmer (about 95° C)
and let the tea infuse for 4 minutes
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