Darjeeling Second Flush, Makaibari Estate
These leaves are picked in late spring, early summer. One reason Darjeeling teas are described as the ‘champagne of teas’ is because of their fantastic muscatel flavours. And these are most prominent in the second flush. More full bodied than the First Flush but still soft and aromatic this organic Second Flush produces a vivid coppery cup.
These leaves are Makaibari’s highest graded Second Flush: Finest Tippy Golden Flowery Orange Pekoe.
| 50 grams of Darjeeling Second Flush: Pouch | £6.20 | |
| 50 grams of Darjeeling Second Flush: Tin | £6.80 |
Brewing Instructions
These are delicate leaves so we recommend infusing in freshly drawn or filtered water at 95℃ for 3 to 5 minutes.
1 teaspoon per cup or to taste. Don’t forget to add more water for a further infusion.
“Like the green teas I feel these Darjeeling black teas are best enjoyed not too strong. I tend to use just half a teaspoon per cup. I also add more water for further infusions.” James
