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Description
Origin: Lingia Garden, Darjeeling, India Cultivar: Original China Bush Elevation: 1,250m Harvest: March 24, 2021
Set high in the Himalayas, Darjeeling is cherished by connoisseurs for yielding teas of extraordinary aromatic depth. The Lingia garden is planted with pure China leaf of the Black China variety which is genetically closest to the rose bush. While cultivar selection is a factor, the real complexity of Darjeeling teas is to be explored in the diversity of terrain in the gardens. The weather created by this expansive mountain range creates varying microclimates and each garden has a signature aroma profile. The Lingia garden is well-known for its floral notes. The eagerly anticipated First Flush harvest in March-April produces teas with a brilliant golden infusion that captures the essence of spring. This lot from the Lingia garden is sublime with hints of orchid, lilac and Concord grape.
Origin
Lingia Garden, Darjeeling, India
Description
Origin: Lingia Garden, Darjeeling, India Cultivar: Original China Bush Elevation: 1,250m Harvest: March 24, 2021
Set high in the Himalayas, Darjeeling is cherished by connoisseurs for yielding teas of extraordinary aromatic depth. The Lingia garden is planted with pure China leaf of the Black China variety which is genetically closest to the rose bush. While cultivar selection is a factor, the real complexity of Darjeeling teas is to be explored in the diversity of terrain in the gardens. The weather created by this expansive mountain range creates varying microclimates and each garden has a signature aroma profile. The Lingia garden is well-known for its floral notes. The eagerly anticipated First Flush harvest in March-April produces teas with a brilliant golden infusion that captures the essence of spring. This lot from the Lingia garden is sublime with hints of orchid, lilac and Concord grape.
Tasting Notes
orchid, lilac and Concord grape
Ingredients
Organic black tea
Traditional Preparation
Add 4g tea per 350-400ml (11-12oz) to a glass teapot, like our Ming Cha Teapot or Simple Brew. Use water cooled to 190°F Infuse for 1-2 minutes; 2nd infusion 2 minutes Repeat for another 3+ infusions. Increase the steeping time by 30 seconds with each additional infusion.