Darjeeling has earned its nickname, the Champagne of teas, with a light body and a distinctive grape-like muscatel character you do not get from everyday Black Tea. It deserves a little respect at the kettle: water just off the boil at around 90C rather than a rolling boil, and four minutes in the cup. Leave out the milk, which flattens those delicate notes. This is tea to sip and notice, not to dunk a biscuit in.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the How to Brew Darjeeling Tea recipe. Canonical: https://teas.co.uk/recipes/black-tea/how-to-brew-darjeeling-tea/
You'll need
- 1 pyramid tea bag of Teapigs Darjeeling
- 250ml freshly drawn water cooled to 90C
- 1 250ml mug, warmed
- 1 saucer for covering during steep
Method
- Warm your mug with a little hot water and pour it away.
- Boil the kettle, then let it sit for about a minute to come down to roughly 90C.
- Drop in the pyramid bag and pour the water over.
- Cover with a saucer and steep for four minutes.
- Lift the bag out and drink it black; milk masks the muscatel character that makes Darjeeling special.
- Tip: first-flush Darjeeling drinks lighter and more floral, second-flush rounder and fruitier, if you fancy exploring.
Want the background, not just the brew?
Brewed with: Teapigs Darjeeling, 15 Tea Bags 37.5g
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