This is an exceptional product that was picked and purchased by our company president during a fact-finding visit to the Darjeeling region.
The Darjeeling region has the best conditions for growing tea trees, with morning mist and slopes that are shaded from the western sun (see photo). The same is true for Japanese tea.
In Darjeeling, tea trees are planted at intervals and the tea pickers go around the trees to pile them up. This is different from Japanese tea.
It was the perfect time when one needle and two leaves were emerging, and I saw, picked, and bought the highest quality Darjeeling First Flush.
 
[How to brew]
- Use about 2g of tea leaves (a rough guide is one heaping spoonful of sugar, or two spoonfuls for two servings).
- Place in a pot, add boiling water (95℃) from a kettle, and let steep for 2 minutes.
(*It is 95 degrees when the boiling bubbles become the size of a 5 yen coin.)
Tea tastes better if there is a little oxygen remaining in the tea.
At this point, it's a good idea to cover the pot to preserve the aroma.
- Once the tea leaves have opened, pour into a pre-warmed teacup.
- The trick to determining the quality of tea is to look at the tea leaves after brewing.
[How to drink]
Drinking it while it's still warm allows you to fully appreciate the aroma.
First, gently sip Darjeeling tea from the cup.
If you detect a refreshing aroma, it's a sign of high quality.
Next, sip a little on your tongue. It may seem paradoxical, but the floral and fruity aromas you detect here are characteristic of Darjeeling First Flush.
Darjeeling First Flush OP is light in color, which some may find odd for black tea, but this is proof that it's a premium product.
You can add milk and sugar to your liking, but we recommend drinking it straight.
It's also commonly drunk straight in the local area.
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