About Gold Darjeeling:
Gold Darjeeling is a fine, rare, gold-tipped leaf varietal from the acclaimed tea-growing region of Mirik valley, Darjeeling, India. It is made in late summer, at the oldest tea factory in Darjeeling, which was established in 1888. The tea garden is located along the Mechi river, bordering Nepal, and also employs workers from the Nepalese village of Antu.
Grown at an elevation of 1800 meters, Gold Darjeeling is from one of the highest-elevation tea gardens in the region. Higher elevation tea plants grow more slowly and generally have more complexity in their flavor.
Tea-making in Darjeeling has distinct seasons, with early plucking beginning in late March. After a brief period, the second plucking — or ‘Second Flush’ — generally occurs in late April. Teas are also made after the rains in summer, and these autumnal tea are gaining more popularity. The flavors vary with the season and are dependent on the climate and processing technique.
After the newly sprouted leaves have been plucked, they are withered over warm air for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate rolling of the leaves is performed. The leaves begin to oxidize (change color from green to dark) and the flavor develops. Finally, the leaves are oven-baked to complete the process.
Ingredients: Black Tea Leaves.
Smooth, buttery, honey texture. Full-bodied brew with pleasant rose, muscatel grape-like aroma.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|