DARJEELING SPRING FLUSH

Darjeeling Spring is often considered the best tea in the world, the “Champagne of Tea”, with its floral and fresh muscat notes (“Wonder Muscatel” for the British). It is the only tea to benefit from a PGI (Protected Geographical Indication). Thanks among other things to Edwardsiana flavescens, an insect usually harmful but which, by trying to eat the tea leaves, causes a chemical reaction that gives them a aroma close to muscat. The Gorkhas are the indigenous people, who still demand their independence. But it all starts with the British who plant Chinese sinensis sinensis on the foothills of the Himalayas. From 1856 the workforce influxes, in particular from Nepal: the influences intertwine. In addition to being delectable, Darjeeling has energizing and antioxidant powers.

The ingredients: Darjeeling tea (India), Sinensis sinensis FTGFOP spring harvest (“First flush”), from the Singtom valley. From organic farming.

Preparation: 2 tablespoons for 1 liter of pure water brought to 85°. Infusion 4'.

Use : For less astringency, lower the temperature. Also delicious iced.