Deep chocolate, cocoa nib notes curl around your senses, and that’s before the water hits the leaf.
As the water infuses these incredible leaves, hints of sweet caramel greet you mixed in with the dark chocolate sensation.
On the tongue this tea shines, rich chocolate with a sweet biscuit base note.
Somewhere at the end a hint of charcoal, not unlike the crispy edges of the freshly baked chocolate chip cookie.

An unusual Darjeeling tea, these leaves are processed as an oolong tea. So halfway between green tea and black tea (fully oxidised).
This truely is a tea to taste, naturally sweet notes give you that treat without the guilt.

All the way from Mirik in West Bengal, India, this stunning first Autumnal tea is very fresh as production finished in August 2020.
Teas mellow with age, especially in the first few months, so it will become smoother as time goes on.

Always interesting to discover how the taste profile of teas change, a journey worth experiencing.

Our airtight foil lined packs are a great container to store the young tea in as it locks in the aromatics within the leaves.
Also keeps out any strong smells which can taint the tea leaves.

This tea demonstrates just how incredible Darjeeling can be.

How to prepare this tea?

Western style brewing

Use 2g of leaf to 200ml of water
Bring the water to boil, then pour over the leaves.
Infuse for approx 3 minutes.
Leaves used this way can be reused up to 3 times.

Gong Fu or Chinese style brewing

Use 5g of leaf to 150ml of water
Bring the water to the boil.
Then pour over the leaves, wait 10 seconds and decant your tea.
Leaves use this way can be reused at least 7 times.

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis leaves, grown and produced in India.