Flavour NotesFloral, Muscatel, Honeysuckle
Darjeeling First Flush Gopaldhara
Every year in Darjeeling, the new spring growth produces the first flush of the season. These will be the tenderest leaves that the tea plants offer and are prized for their delicate and subtle flavours.
This year we have chosen a lovely tea from the Gopaldhara garden. The tea bushes are over 100 years old and are old china and china hybrid varieties. They grow exceptionally slowly at between 1000-1200 metres above sea-level.
After picking the leaves are withered, tossed twice to develop the flavour, then rested, before being heated, rolled, and dried. Finally, the tea is sorted by hand. Technically this is an oolong process, whereby the leaves oxidise for only a few hours. This technique is being increasingly used at Gopaldhara for making high quality 1st flush Darjeelings.
The flavour is floral, with a buttery texture, and soft honey sweetness.
Recommended brew method
There's something undeniably captivating about the aroma of freshly brewed coffee.
In this blog post, we'll explore why fresh coffee reigns supreme over its counterparts and why the roasting date takes precedence over the best-before date on all of our H.R.Higgins coffee bags.