大吉嶺傳承散裝茶葉

The floral notes really come through in the first sip—it’s like the highland air itself is in the cup. The loose leaf unfurls beautifully and gives a second steep that’s nearly as bright as the first.

Steeped it this morning and the liquor came out a beautiful pale gold, with that floral highland character the Darjeeling region is known for. Even the second infusion held its depth, which surprised me for a loose leaf. A quiet, contemplative cup that makes the whole kitchen smell like a misty moun

The dry leaves smell exactly like that highland air I remember from the hills—floral and a little grassy. First steep comes out a pale copper and the taste stays delicate all the way through, no bitterness even when I got distracted and left it brewing a minute too long.