An unusual Darjeeling tea, these leaves are processed as a yellow tea.
Yellow tea production tends to be shrouded in mystery, and this is an experimental batch we’ve been lucky to get our hands on.
With a heady scent reminiscent of the famous Biluochun green tea, this is full of promise on the nose.

Upon first sip it does not disappoint, almost nectar like liqour with a sweetness you are constantly chasing. Very moreish!

All the way from Mirik in West Bengal, India, this stunning Autumnal tea finished production in August 2020.
Teas mellow with age, especially in the first few months, so it has had time to mellow.

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 leave for about 2 minutes til the water cools to about 85 degrees.
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 boil, then leave for about 2 minutes til the water cools to about 85 degrees.
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 Darjeeling, India