Internationally renowned Darjeeling teas come to us from the area in and around Darjeeling, a Himalayan town in the state of West Bengal in eastern India. The soil and climatic conditions that exist here create teas that are treasured for their exquisite taste. Often referred to as the "Champagne of teas", Darjeeling teas are so prized that the government there created a special logo that certifies that the teas bearing this logo were actually grown in this beautiful mountain terrain. These teas have a complex and delicate flavor that marries well with custard, eggs, grilled fish, curries and fresh fruit.

The Ambootia Estate, established in 1861, currently produces all of their teas using organic and bio-dynamic farming practices. We use their Premium Darjeeling (which is a blend of their 2nd flush and Autumnal teas) and add natural bergamot oil. The resulting cup has the distinctive citrus characteristics of a classic Earl Grey tea along with the underlying delicate Darjeeling taste.

Brew tea at 212º - steep for 3 minutes.

Certified Kosher & Certified Organic

Darjeeling Tea Bark

Recipe from Culinary Tea by Cynthia Gold and Lise Stern

Ingredients:
1 pound finely chopped bittersweet or semisweet chocolate
2 Tbsp coarsely ground or crushed Darjeeling tea leaves

Preparation:
Line a baking sheet with parchment paper or a silicone baking mat.

In the top of a double boiler set over just steaming water, melt the chocolate slowly, stirring frequently. When about ¾ of the chocolate is melted, remove the pan from the heat and stir until all the chocolate is melted. The chocolate should feel just slightly warm to the touch. Stir in the tea and mix well to distribute.

Pour the chocolate onto the prepared pan and spread it about 1/8" thick. Let the bark set at room temperature until completely solid, about 4-6 hours. When it is set, break into pieces that are about 2" square. Store at room temperature in an airtight container.