Darjeeling tea is a well-known tea variety that is exported around the world. It grows in the Darjeeling district of West Bengal, India. Darjeeling tea is unique because the leaves can be processed in different ways, resulting in black, green, white, or oolong tea.
Origin: Darjeeling District, West Bengal, India
Alternative Names: the champagne of teas
Caffeine: about 50 mg of caffeine per 8-fluid-ounce cup; can vary based on flush
All sizes are measured by weight in ounces. You will receive 1oz dried tea leaf. Typically, one ounce will make 10-15 cups of tea, depending on how strong you like it.
*All Contain caffeine, with the exception of Rooibos, which is an herb and not derived from the plant Camellia Sinensis
Darjeeling tea is best enjoyed during the midmorning or early afternoon. It does have some caffeine, so it should be avoided in the late afternoon or evening (and earlier for those with caffeine sensitivities). If you have a sensitive stomach, avoid drinking Darjeeling tea on an empty stomach.
Add 1 teaspoon of high-quality loose-leaf Darjeeling tea into a warmed teapot. Boil water and then allow it to cool for a minute or two. Pour water over the tea and steep for three minutes. Purists drink Darjeeling tea without milk, sugar, or lemon. Add what you prefer.
Darjeeling tea is a thin, light-colored tea with a floral aroma. The tea plant, like most plants, goes through periods of growth and periods of dormancy. Each flush is a period that starts when the tea plant grows new leaves and ends when those leaves are harvested. Darjeeling tea has three major flushes. The first flush takes place mid-March to May, the second flush is from June to mid-August, and the third flush (also known as autumn flush) occurs October to November. The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all.
The caffeine content in Darjeeling tea can vary depending on its flush. It can contain around 50 milligrams of caffeine per 8-fluid-ounce cup. This is higher than green tea but lower than black Assam tea. It has a low acidity level, especially compared to black tea or coffee.
If you're transitioning from tea bags to making tea with loose leaf tea, this listing is for you.
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Enjoying the process of preparing your tea can be part of your daily ritual; taking a few moments to heighten your senses and enhance your tasting experience. Enjoy your tea and allow your taste buds to unfold the unique characteristics within your cup. Most teas can be re-steeped multiple times
Water temperature, the volume of tea leaves, and steeping time are all part of the art of brewing tea. Different compounds are extracted at different rates depending on water temperature and steeping time.
Green teas do better with shorter brewing times and lower water temperatures. Most green teas and greener oolong teas taste best when brewed at temperatures 30° - 40° F below boiling point (180° - 170°F).
Water temperature that is just below boiling (212°F) is ideal for black tea and oolong tea. Green tea is more delicate and requires a more delicate temperature.
Measure volume in weight instead of teaspoons for best results: 2 - 2.5 grams for a 6-ounce cup is ideal.
Hot tea brewing method:
Add heated water. Cover and let steep for 3-7 minutes according to tea and taste.
Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Add milk, sugar according taste.
Tea was discovered in its greenest form over five thousand years ago.
For centuries, all tea was green tea. Green tea is simply the leaves of the camellia sinensis plant placed to steep in hot water.
Black tea is the most popular tea in the world.
There are four types of true teas including white tea, green tea, oolong tea, and black tea.
All four types of true teas are derived from the same exact plant species – Camellia sinensis.
The difference in these teas arises during the production process. Some teas are oxidized while others are simply sun-dried. These minor differences result in big flavor and color differences.
China is the birthplace of black tea, which in China is called, perhaps more appropriately, hong cha – red tea – after its the red colored tea it usually produces.
Black tea is usually graded on one of four scales of quality. Whole-leaf teas are the highest quality, with the best whole-leaf teas graded as “orange pekoe.” After the whole-leaf teas, the scale degrades to broken leaves, fannings, then dusts.
Whole-leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas.
We hand make all of our products to order in small batches to ensure optimal freshness, consistency, and potency. Our products are not made to sit on store shelves for extended amounts of time. Dried tea blends can last many years if sealed in an airtight container, and stored correctly (in a cool, dry, and dark place.) UV light offers the biggest threat to dried herbs and tea leaves, as prolonged sun exposure can turn leaves pale and zap them of their potency, aroma, and taste. Tea and other dried herbs don’t go bad, but will lose potency over time. If you notice these characteristics, or if tea herbs have turned pale, scentless, and flavorless, it’s best to discard the product. Always store your natural botanicals in cool, dry, and dark places as light and heat can effect the product quality and potency.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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There's no strong psychotropic. It's more of a gentle assist in opening the third eye, Sahasrara, and Agnya. I'm an herbalist so I choose to work with a combination of metaphysical attributes and ayurvedic. Some herbs in the psychic blend have very mild sedative properties, mostly to aid in relaxing and accessing the energies. I like to say "they're herbs, not magic." These blends offered are to simply help you access and expand your own magical intent. They have historical, traditional, and mythological ties to specific powers, but wouldn't necessarily invoke powers you do not have or haven't yet cultivated. These tea blends are lovely mild alternatives of safe herbs to open the gateway to accessing what you desire.
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