What it is
Known as the ‘Champagne of Teas’ for its very distinct, muscatel grape taste – a bit like, funnily enough, Champagne. Just without the booze or the bubbles. Darjeeling 1st Flush is classified as a black tea, but has a lighter colour and flavour, making it milder than most black teas. The 1st Flush is picked in March, immediately after the spring rains.
Where it’s from
Darjeeling, India, in the foothills of the Himalayas. The Castleton Estate is one of the world’s most famous tea estates, founded over 120 years ago when tea production in India was still very young. The garden is known for producing some consistently lovely teas. The tea grows at an altitude of over 2000m, which helps to develop its distinctive fragrant flavour.
Its story
The tea plant is native to India and has been consumed there for several thousand years. It wasn’t until the late 1830’s though that it was grown commercially, first by the British East India Company, as the Brits looked for control over their supply. India is now one of the largest tea producers in the world and its Darjeeling tea one of the most famous.
Why we chose it
We like anything related to Champagne, and no alcohol means we can quaff it all day. But mainly we love the delicate, fragrant fruit and floral flavours of this quite unique black tea. No collection of classic teas would be complete without a Darjeeling; particularly the 1st Flush, picked in early spring, which is famous in the tea world and highly sought-after. We love the mix of dark green, black and coppery leaves, so different from other black teas.
What it tastes like
A very delicately flavoured tea, don’t expect your usual black. The main hit will be like a muscatel grape, like a sweet summer wine. A floral scent and hints of honey round off this pale golden delight.
Drink it with
A delicate flavour requires delicate foods, and this wonderfully classic tea would go just perfectly with a cucumber sandwich for afternoon tea or a light creamy cheese like Camembert. Don’t mind if we do.
How to make it
Use a teaspoon per cup, with freshly boiled water cooled for a minute or so to around 90ºC. Infuse for three to four minutes, and re-infuse the leaves several times. Add a little milk if you like, or a slice of lemon.
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