DRY TEA: With dark chocolate looks this wiry tea from Tukdah tea estate packs in the heady aroma of a good Second Flush Darjeeling. The leaves have a fruity, nutty fragrance mixed with a biscuity character.

INFUSION: The wet leaves turn brown and dark green with nose recalling citrus, floral and malty notes. It is this mix which is characteristic of the muscatel flavor, for which Darjeeling is famous.

CUP: The liquor is rich dark amber with a playful fruity flavor profile.

Brewing Directions: Just about tea spoon for a cup. Do not steep for more than 3 minutes, less if you want a lighter liquor.

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