From the Rrungee Rungliot tea farm in the foothills of the Himalayas. The British first established plantations in Darjeeling in the 1840s, using seeds smuggled from China.
Darjeeling teas are noted for their light and delicate taste. With its muscatel flavour, it is known as the ‘champagne of teas.’ Brew by adding freshly boiled water to the loose tea leaves and infuse for 3-5 minutes. Far lighter than most black teas, our loose leaf Darjeeling is best brewed lightly and enjoyed without milk.