Tea and Tell Tuesday is back! I drink enough tea to keep this section of the blog in business for years so let's do this!
The past few weeks in my tea world have been shared with my very strong friend, Darjeeling, from the Darjeeling district in West Bengal, India. Also called - "The Champagne of Teas" - Darjeeling is a little full of himself, but being quite a strongly caffeinated black tea, I get it. I tend to hang out with Darjeeling's black counterpart but the tea also comes in green, white and oolong.
To brew a nice, black Darjeeling tea:
- make sure you have a nice boiling pot of water - about 185 degrees
- rinse out your tea cup/mug with hot water
- add one tablespoon of tea leaves per 8 ounces (or one tea bag)
- pour heated water over tea into mug
- steep for 3 to 5 minutes
- Try it without milk the first few times to taste the fruity and brisk qualities
Darjeeling and I have become good pals but I am quite interested in his relatives green, white and oolong. Have you ever had green, white or oolong Darjeeling? How does it taste?