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Teas Included: Darjeeling Spring Black Tea, Darjeeling Rare Spring Treasure Tea, Donyi Polo Spring Black Tea
Teas Included: Darjeeling Spring Black Tea, Darjeeling Rare Spring Treasure Tea, Donyi Polo Spring Black Tea
This month, we journey through heritage and experimental craftsmanship, to enjoy wonderful stories and flavors.
Crafted in the mountain village of Mirik in April 2025, this tea is a revival of how Darjeeling first flush was traditionally made: heavily oxidized and full-bodied, before modern consumer preferences pushed producers toward high withered, lightly oxidized, almost oolong-style spring teas.
Made from a mixed cultivar lot (T78, T1, and RR) and processed with high withering and deep oxidation, this whole-leaf black tea is a collaboration with Allan, the son of our long-time tea maker, Yanki. It captures the character of both terroir and tradition-bold and lingering.
Its really interesting! Not like the Darjeeling Spring Treasure that you also have in this box, or like our second flush Darjeeling Golden Summer Muscatel. Its so fun and unique, but be careful its temperamental with steeping! Both this tea and the Donyi Polo remind us of a Korean hongcha.
The dark brown dry leaves have aromas of freshly baked bread and black currant, and the liquor has similar notes of brioche buns, cocoa, black currant with the later infusions have a forest wintergreen notes that is reminiscent of the large pine trees in Darjeeling. Please let us know what you think about it, we would love to hear from you!
Steeping
Gongfu: 6g, 195°F, 4-5 fl-oz, 25, 20 and 20 seconds Western: 5g, 195°F, 12 fl-oz, 2-3 minutes
In contrast to the bold and nostalgic character of the Darjeeling Spring Black, this tea-also created by Allan-is more ephemeral and reflects what Darjeeling spring teas have evolved into in recent years: light, floral, and vegetal, with a silky, creamy texture that makes it an easy favorite. If you want to purchase this wonderful Darjeeling First Flush Tea, this is one of our year round offerings and you can do so here.
Made from a carefully selected lot of AV2 and P312 cultivars, this tea follows the now-standard high-withered, lightly oxidized style of first flush Darjeeling that you've experienced in previous boxes.
The dry leaf has a sweet, clean aroma reminiscent of fresh cucumber. The liquor evolves beautifully over multiple steeps, with hints of daisy, buttercup, spring hay, and wildflowers, anchored by creamy, buttery undertones. The second infusion brings a lift of lemon balm, while in the third, the butter melts away, revealing a more woody profile with a whisper of sweet yellow dragon fruit.
Steeping Instructions
Gongfu: 5g, 180°F, 4-5 fl-oz, 30 sec, 25 sec, 35 sec Western: 5g, 180°F, 12 fl-oz, 2-3 minutes
This tea is made from cultivar N436, and its profile is rich, grounding, and comforting. Like the Darjeeling Spring Black Tea, this tea from Donyi Polo in Arunachal Pradesh is also heavily oxidized and has no floral notes -just a beautiful depth that evokes hot cocoa, forests and warm kitchens.
The dry leaf has aromas of cocoa, forest floor, freshly baked bread, black currant, and a touch of tobacco. The wet leaves echo these notes and add layers of damp wood, fallen forest leaves, and the sweet warmth of a freshly baked bun. The liquor carries a pleasant astringency and reminds us of a cup of hot cocoa, especially in its warmth and roundness.
Steeping Instructions
Gongfu: 5g, 190°F, 4-5 fl-oz, 30 sec, 25 sec, 30 sec Western: 5g, 190°F, 12 fl-oz, 2-3 minutes
