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Mar
18
2010

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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