Himalayan Autumn, Darjeeling
Picked in October & November. The last pick of the season which produces a more mature brew yet still displays the vibrancies of the regions earlier picks in the season. This blend is a good example of the tea that is drunk while tramping through Nepal. On the trek to the Everest base camp, tea is usually served black by smiling Sherpas with a lot of sugar and stunning views.
This tea is a strong and well balanced Darjeeling.
Warm the teapot and tea cups
Use fresh water - Better still use spring or filtered water
Boil water to 90c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
Steep tea for 3 minutes - Can steep for up to 5 mins
If a stronger brew is required use more tea
Best without milk. Try with a slice of lemon and a little bit of sugar or honey.
Food Match: Best on it's own.