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Thanks to their unique characteristics and delicate aroma, Darjeeling teas,
from the mountainous Darjeeling region of India, are often called the "champagne of tea."
Unlike teas grown in lower altitudes, they have only four harvest periods each
year: first flush
(spring); "in between" (late spring); second flush (summer); and autumnal.
Each crop produces a different tasting tea, with the earlier crops tending
light and flowery and later crops becoming progressively fuller bodied and
fruity. Be careful not to over-steep Darjeelings as they are quite sensitive!
The Makaibari Estate
is known for both its high quality organics as
well as its excellent treatment of employees. Produced by hand-rolling and
sun-drying, these beautiful leaves brew to a golden amber liquor with
fruity sweetness and a clean, nutty taste. Farmed without pesticides, Makaibari Natural Second Flush Darjeeling Tea
is both organic and
Fair Trade Certified. Good hot or as an iced tea.
(See our "How to Make Iced Tea"
Use one teaspoon per cup and infuse for 2 minutes in freshly boiled water.
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