大吉嶺初摘散裝茶葉

The spring-picked leaves smell almost floral when you open the tin, nothing like the flat bagged stuff I used to drink. Steeping at 85°C for three minutes gives a bright, delicate cup with a faint muscatel finish. My only note is that I wish the 100g tin came with a scoop.

The high-altitude harvest really comes through in the cup—there’s a delicate, almost grassy brightness that feels way fresher than the usual supermarket tea. I brewed it lightly at 175°F and got a clean, gentle finish that’s perfect for slow mornings.

The first sip tastes like spring itself—bright, delicate, and impossibly fresh, with that gentle floral note you only get from high-altitude gardens. I brewed it for three minutes and it was perfection, no bitterness at all.