Organic Makaibari Second Flush Darjeeling

Darjeeling is often referred to as the “Champagne of teas,” with musky-sweet tasting notes similar to Muscat wine. But it can also have delicate vegetal, mossy, fruity, and citrus flavours, sometimes peach and floral notes.

Whilst classified as a black tea, Darjeeling teas are almost always less oxidized than a typical black tea so that they can look more like an oolong semi-fermented tea and in some cases they look quite green in their preparation. The unique flavour of Darjeeling comes from Chinese tea genetics mixed with Indian terroir along with the intricacies of harvesting and processing. It’s lighter and less astringent than most black tea, but more layered and complex than most greens. There are two harvests in Darjeeling – first and second flush and each brings about its own flavours. The first flush teas are often delicate but display beautiful sweetness and astringency with fragrant flavours. The second flush brings teas with bigger, deeper flavours with winey and fruit-like nuances.