📝 About This Recipe
Grown in the misty foothills of the Indian Himalayas, Darjeeling tea is world-renowned for its delicate floral aroma and signature 'muscatel' grape finish. This recipe focuses on the exquisite First Flush, celebrating its pale golden hue and crisp, complex flavor profile that requires precise temperature control to shine. It is a sophisticated, light-bodied infusion that offers a true sensory journey to the high-altitude gardens of West Bengal.
🥗 Ingredients
The Infusion Base
- 2 teaspoons Loose-leaf Darjeeling Tea (Preferably First Flush or SFTGFOP1 grade)
- 500 ml Filtered Spring Water (Freshly drawn, high oxygen content is essential)
Optional Accoutrements
- 1 teaspoon Rock Sugar or White Honey (Optional; used sparingly to avoid masking delicate notes)
- 2 thin rounds Lemon Slices (Optional; only for those who prefer a citrus lift)
Service Elements
- 250 ml Boiling Water for Warming (For pre-heating the teapot and cups)
👨🍳 Instructions
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1
Start by selecting high-quality, freshly drawn filtered water. Avoid re-boiling water as it loses oxygen, which is vital for drawing out the tea's volatile aromatics.
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2
Bring your water to a boil in a clean kettle. Once it reaches a rolling boil, remove from heat immediately.
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3
While the water is boiling, prepare your ceramic or glass teapot by rinsing it with about 100ml of boiling water. Swirl it around to warm the vessel and then discard the water.
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4
Similarly, pour a small amount of hot water into your teacups to warm them; a cold cup will shock the delicate tea and drop the temperature too quickly.
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5
Measure out 2 level teaspoons of premium loose-leaf Darjeeling and place them directly into the warmed teapot or a large mesh infuser.
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6
Check the temperature of your brewing water. For Darjeeling, the ideal temperature is approximately 90°C (195°F). If you don't have a thermometer, let the boiling water sit for 2 minutes.
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7
Pour the 500ml of hot water over the leaves. Ensure all leaves are submerged to begin the 'agony of the leaves'—the process where they unfurl and release flavor.
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8
Cover the teapot with its lid to retain heat and essential oils. Do not stir the tea during the steeping process.
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9
Set a timer for exactly 3 minutes for a light, floral brew, or up to 4 minutes if you prefer a slightly more astringent, 'muscatel' bite.
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10
At the end of the steeping time, immediately strain the tea into a serving pitcher or directly into your warmed cups to stop the brewing process.
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11
Observe the liquor; it should be a pale, bright amber or light gold color with a shimmering clarity.
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12
Inhale the steam to appreciate the notes of wet earth, wildflowers, and stone fruit before taking your first sip.
💡 Chef's Tips
Always use loose-leaf tea rather than bags to allow the large Himalayan leaves enough room to expand. Never add milk to a First Flush Darjeeling; the proteins in milk will bind with the tannins and destroy the delicate floral profile. If your tea tastes bitter, you likely used water that was too hot or steeped it for too long. Store your tea in a cool, dark, and airtight container away from spices to prevent it from absorbing external odors. For a second infusion, increase the steeping time by 1 minute using the same leaves.
🍽️ Serving Suggestions
Pair with light, buttery shortbread cookies to complement the tea's natural sweetness. Serve alongside fresh cucumber sandwiches with a hint of mint for a classic afternoon tea experience. Enjoy with a slice of lemon drizzle cake to highlight the citrus undertones of the brew. Pairs beautifully with mild goat cheese or a creamy brie on a neutral cracker. Serve in thin bone china cups to appreciate the delicate temperature and mouthfeel of the tea.