To say the aroma of this exquisite tea is intoxicating is an understatement! I close my eyes and slowly it transports me to another time, another place. The taste and aroma of Darjeeling tea is typically likened to that of muscat grapes, but this is so much more!
Ingredients: Artisan Black Tea
Origin: Darjeeling, India
It is not easy to come by this exquisite tea! Orders for Arya Darjeeling teas must be placed well in advance of production, and they only produce enough to supply the advance orders. It took me a couple of seasons to figure this out, but now that I know you had better believe that I will be one of the first to get my orders in come spring!
Mr. Roy, the Arya Estate Manager, and Mr. Sanyal are the main people behind the making of this tea, with Mr. Roy putting in extra vigil. According to Mr. Roy this tea has been made from specially hand-plucked clonal leaves having just one leaf and a bud. He gives special thanks to the women tea pluckers who put in extra-arduous labor to make this tea possible. The dry leaf is a bit larger than the normal classic graded Darjeeling second flush leaf, and it has an attractive bloom. The leaves are elongated and wiry with dark yellowish and chocolate brown colors. There is an abundance of silver and golden tips, evidence of the remarkable handling during processing. The rich aroma is similar to a complex mixture of chocolate, mint and fresh fruits with a hint of almond.
The infused leaf opens beautifully to reveal the original size of the tea leaf. It has a lively brown color with the golden and silver tips turning a pale yellow. The leaf set of one leaf and a bud is fully intact--once again, evidence of the superior handling during processing. The infused leaf has a sweet aroma with a hint of lemon and a complex nutty, fruity character.
The liquor is lighter in color than the classic second flush Darjeelings. Diamond has a light and bright golden brew that is brisk and instantly sweet with fruity, nutty undertones. All in all, this is definitely a tea to be savored!
Located in the foothills of the Himalayas of northeastern India, Darjeeling is renowned for producing the "Champagne of Black Teas". It is one of the four main tea growing regions in India and, at 6,000 feet, the highest in elevation. Formerly called Sidrabong the Arya Estate (which means “respectable” or “best” in the Indian language) is a relatively small tea garden that was established in the eighteenth century by a group of Buddhist monks, whose original dwelling is preserved on the property to this day. It is fully certified bio-organic and is strongly committed to environmental sustainability. The Estate actually has the distinction of having the first private hydro-power generator in Asia! As a small organic tea garden, Arya’s focus has always been on producing artisan teas of exceptional quality.
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl. (2.5 grams)
Steep Time: 3-4 minutes
Number of Infusions: 1
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf tea of this quality needs room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.