Risheehat Darjeeling 2nd Flush FTGFOP-1Regular price $9.25
Origin: Risheehat Estate, Darjeeling Region, West Bengal, India
Description: Risheehat is a well-established tea garden situated on the steep and scenic slopes just outside of the town of Darjeeling in West Bengal. This Estate is known for some of the top grades of Darjeeling teas. Unique soil profiles and elevations ranging from 2500-4800 feet contribute to the characteristics that give this region-specific tea the connotation as the ‘champagne of tea’. This region of the Himalayan range is bordered by Nepal to the West, China to the North, Bhutan to the East, and Bangladesh to the South. Along with tea, the local populations are organically growing crops of oranges, cardamom, flowers and vegetables. Risheehat is a Certified Organic and Fair-trade Estate. Risheehat roughly translates to Home of the Holy Sages, named by a group of meditators who took shelter at the garden after it was established by British tea planters in the early 1900’s.
Tasting Notes: This 2nd flush offers a rich cup with classic muscatel and a light, dry, linger. The dry leaves smell of floral and spicy herbals. The liquor is a bold golden sienna swirled with hues of yellows and purples. Fragrances of sweet hay and orange blossoms arise from the steep. The cup offers a combination of fruits and nuts: dryness of fresh orange zest, toastyness of pan-roasted brazil nuts, sweetness of medjool dates. The tannins produce tones of brass, leather, and wood that contribute to an astringency that begins as a light nip and can turn into a full-bodied bite with longer steep times. However, this Darjeeling is not quick to bolt. Caramel and tobacco aromas linger in the bottom of the empty cup.
Brewing Instructions: 2g per cup; 100ºC water; steep 3-4 minutes. Re-steep for 5 minutes on the second steep.
Certified Organic, Fairtrade
China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.
Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.
Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.
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