Preparation 2018-03-12T03:53:19+00:00


Get the maximum flavour

We already selected the finest leaf grades and best quality teas for you. Now it’s up to you, if you want to experience the maximum flavour of our Darjeeling tea.

First of all there are some simple rules you have to follow:

  • Always use fresh tap or filtered water. If in your region there is no quality water available, buy non-carbonated mineral water.
  • Brew the tea in a container without net, as the leaves would be compressed too much otherwise.
  • Pre-heat your teapot with hot water, before pouring in your steeped tea. Warm water is not sufficient.
  • Darjeeling, especially Second Flush, can be enjoyed with a drop of milk and white candied sugar. Tough
  • Darjeeling tea should not be sweetened too much.
  • Finally, the tea should always be kept in a well-sealed container in a cool location.

Black Darjeeling tea

Depending on individual preferences the water for black Darjeeling tea should be between 80°C – 98°C. The steeping time can be between 2-5 minutes, again depending on your personal taste. Take 1.75 – 2g of tea for 250ml hot water. Pour the hot water over the tea leaves and let the tea steep. The loose leaves should have enough space to unfold in your cup. Otherwise its full flavour cannot be released.
For our First and Second Flush Darjeeling teas we suggest a steeping time of 3 – 5 minutes.

Green Darjeeling tea

The preparation of green Darjeeling tea is a little less complicated. You don’t have to boil the water, a temperature between 60-80°C should be fine. If you cannot measure your water temperature at home, boil it and then let it cool down for about 10 minutes. The reason for that is that amino acids, which build the taste of green tea, dissolve at 60°C and the tannins, which contribute to the pungency, dissolve at 80°C. If the water is hotter than 80°C the green tea gets astringent and bitter. A steeping time of 1 – 3 minutes should be fine. The amount of tea is the same as for black tea: 1.75 – 2 g of tea for 250 ml water.

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