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The blend of Darjeeling and Assam is spot on—malty enough for milk but with that bright, floral edge that keeps it interesting. I’ve been brewing it every morning this week and it holds up beautifully for two infusions.

The morning ritual is better now that I’ve swapped my usual bagged tea for this loose leaf. That Darjeeling and Assam balance comes through as a smooth, steady cup that doesn’t turn bitter even after a few minutes steeping.

That Darjeeling and Assam blend gives it a real backbone—malty enough for milk but with a bright, almost floral edge that wakes me up properly. The leaves brew dark and smooth with no bitterness, even when I accidentally let it steep five minutes while checking emails.