大吉嶺傳承散裝茶葉

Brewed a pot this morning and the floral aroma carried through the whole kitchen before I even poured a cup. The highland character really comes through in the third steep, staying smooth and fragrant without turning bitter. Perfect for slow weekend mornings.

The first steep smells like a spring garden in the hills—floral but not perfumey, with a smoothness that carries through to the second cup. I’ve been drinking it black every afternoon and the leaves hold their character for three steeps at least.

The dry leaves have that signature highland scent, but it’s the second steep that really unfolds the floral note. I’ve been reaching for this every afternoon since the tin arrived.