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The Champagne... ...Of Black Tea...

Two factors earn Darjeeling the esteemed title of being the Champagne of Black Tea:


First...the color...beautiful golden and light amber tones in the tea broth give Darjeeling an appearance unlike most black teas lighter and more delicate...this is the result of the unique growing environment-the Terroir in which this tea grows. The mile-high elevation in the Himalayan foothills at which the leaves are grown yield smaller, tender leaves that are gently processed into fine black tea.


The other factor is the fruit notes in the aroma of this very special steep. The classic black tea notes caramel, burnt sugar and toast are complemented with the aroma nuance of the Muscat grape...The light fruity waif is the signature of Darjeeling and the second reason that this is the Champagne of Black Tea...


Tealeaves are plucked from the 87 mile-high estates in the Darjeeling district. They are then delicately processed protecting the qualities developed by the melding of unique environment and cultivar...


Amazingly enough this tea will bring smiles to both those that prefer Black or Green Tea...


Surprisingly, although Darjeeling tea is grown in Indian soil, the plants that produce this incredible tea are Chinese. During the Opium Wars the British tried for decades to grow tea unsuccessfully. It was not until Robert Fortune a Scottish botanist was commissioned by the British to steal plants from China that the secret formula to growing tea in the Himalayan foothills was found...


Fortune smuggled, along with the tea plants, 30 Chinese workers, which were brought to Darjeeling and successfully began the production of tea in a new, unique terroir, similar to the home they came from...


The journey the tea plants have taken from China to Darjeeling combined with the unique growing and processing conditions yield tea broth as a delight for any tea drinker that is fortunate enough to try it...


Darjeeling...The Champagne...Of Black Tea...Order Here...


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