They’re in folks! The simply sublime First Flush Darjeelings of 2010.   Just like the French celebrate the arrival of the Beaujolais Nouveau in November, the middle of March is a glorious time for tea connoisseurs worldwide.

If you haven’t ever experienced a First Flush Darjeeling, prepare to be wowed.  Known as the champagne of teas, Darjeeling tea is a luxury product grown on the southern slopes of the Himalayas – in the Darjeeling region of India.  Although all Darjeeling teas have a delicate and distinct flavor, the first flushes (culled from the first pickings of the year) are the most aromatic.  The tea leaves are slightly green, but brew to a rich amber colour.

My secret to making the perfect cup: heat the water just short of a full boil (the leaves are too delicate to handle the high temperature), let the leaves float and steep for exactly 7 minutes (otherwise the tea gets bitter) and strain.  You could add a pinch of sugar, but definitely no cream.

Sipping our Darjeeling is a Sunday tradition in our household, so I can’t wait to try the 2010 teas!

Get them here:  Golden Tips Tea.  If you don’t want to make a big investment and just want a sampler (from prior years) try Adagio’s Darjeeling #1.

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