Comprising only the newest leaf-buds and youngest leaves, Deepali has selected this White Tea (very light oxidation) from a single garden lying at high altitude above 5,000 feet. The delicacy of the nose, with hints of apples and pears, balances the light dryness on the palate, and the leafy after-taste lives long in the mouth.
Darjeeling teas need careful attention. Deepali recommends you add freshly drawn water to the pot at a temperature of about 70-80 degrees and then add 1 level teaspoonful of tea per cup of water in the pot. Steep for 6 minutes, strain into cup and enjoy the tea. Take care not to over-brew, or to use too much tea, so as to extract only the finest flavour.”
Whenever we select teas from around the world, we rely in part on experts knowledgeable about particular terroirs to point us in the right direction.
Bath resident Deepali Gaskell really knows her Darjeeling. When she showed us samples of the teas she had selected from this year's crops, we were keen to join forces.
Her passion for the fine teas from that region was inspiring. Deepali says "Darjeeling teas have so much character. Their varied flavours, from estate to estate, and from picking to picking, ensure there is a Darjeeling for every occasion."
Deepali's teas are sourced from organic estates working within Demeter's Biodynamic regime, ensuring that nasty chemicals won't spoil your drink. For every 1kg of final product, 22,000 buds must be picked, by hand and using just the ball of the index finger and thumb. It is a true testament to the producer's commitment to quality.
Black and green teas score highly on the ORAC Scale, which measures Oxygen Radical Absorbance Capacity, the antioxidant capacity of foods.
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