We have two exceptional Darjeeling Teas –
our White Darjeeling Tea and our Black Estate Darjeeling Tea.
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As a self-described tea connoisseur, I'm always looking for new ways to experience my favorite varieties. I've recently become a fan of Darjeeling tea, and it's been a lot of fun learning about the tea and its origins. After trying many varieties, I have to say that I'm particularly fond of Tea Forté's Estate Darjeeling tea, and I highly recommend it. Of course, buying the right tea is simply the first step; learning how to steep it properly is of crucial importance too.
Start by Purchasing the Best Darjeeling Tea You can Get
If you're anything like me, you probably prefer sipping tea that is renowned for its quality and flavor. When it comes to Darjeeling, it's all too easy to be taken for a ride. What I mean is it's easy to end up with something that's not truly authentic. Even if the tea you buy is from the Darjeeling region and comes from leaves that were grown in one of the 78 officially recognized estates or gardens, it needs to have been harvested at the right time of year too.
While many tea aficionados swear by first flush varieties of Darjeeling, I've found that the second flush, with its distinct muscat grape undertones, results in a better cup of tea. In any case, after having purchased and sampled a wide range of Darjeeling varieties, I can confidently say that Tea Forté's Estate variety is among the very best. By purchasing this particular type of tea, you'll be well on your way to making the perfect cup.
The Best Method for Steeping Darjeeling Tea
Now that you've got the right tea, it's time to make a pot! Begin by preheating the pot. Rinse it thoroughly with hot water to ensure optimal flavor.
If possible, avoid using tap water. If you must use tap water, filter it first. Ideally, you should use natural spring water or non-carbonated bottled water. The purer and cleaner the water, the more the delectable flavor of the tea will be able to shine through.
As tempted as you may be to use a metal infusion ball, resist the urge. The Darjeeling leaves will clog the holes, which means the water won't be as infused with the delicious flavor as it should be. Rather, place the leaves directly in the tea pot. The hot water should be between 150 and 175 degrees Fahrenheit, and it should already be in the pot when you add the leaves.
Steeping times vary depending on a few things. The oxidation of the tea itself is a factor to keep in mind. For darker varieties, more heat is generally needed. For lighter, less-oxidized varieties, which are typically harvested earlier in the season, less heat should do the trick. You can expect to steep the tea for anywhere between three and five minutes.
Finally, don't adulterate your tea with milk or sugar. If you must add anything, stick with lemon. Once you've tasted the delicate, fresh, brisk flavor, you'll understand why this tea works best all on its own!