Where:  The name "Darjeeling" originates from The Tibetan words "Dorje", meaning a thunderbolt and "Ling", meaning a place, to create "Dorje-ling" or "Land of the Thunderbolt".  Darjeeling is a town and district lying in the Shiwalik Hills in the Southern Himalayas, within the Indian state of West Bengal, lying approximately 6000 feet above sea level.  This month's First Flush Darjeeling is fresh from harvest and originates from the world famous Goomtee Garden, which produces some of the world's finest First and Second Flush Darjeeling.  The garden is set in pictureesque surroundings,  located in prime tea country between Jungpana to the east and Castleton to the west.

What:  Darjeeling teas are traditionally classified as black, however the method of processing would technically make it an oolong.  Your tea today is of single origin from the Goomtee Garden and is extremely fresh.  Do take the time to smell the leaf and inhale the fresh pungent tea aroma, reminiscent of spring gardens and freshly cut grass.  Tea grown in this area is classified as seasonal and is only harvested at certain times.  Each harvest is known as a "flush" and within Darjeeling there are 5 harvests or flushes each year.  Each individual fluh has a unique character and quality:

- 1st Flush - Usually harvested in mid-March, however the 2010 season started very late this year.  This is the most gentle, yet complex flavoured.

- In-Between Flush - not surprisingly, plucked between the 1st and 2nd flush.

- 2nd Flush - harvested in June, with ample muscatel flavour.

- Monsoon Flush - harvested in the monsoon and has the characteristic of an Oolong tea.

- Autumnal Flush - harvested post-monsoon and is deep and dark.

The complexity of classification of Darjeeling tea has made it extremely fashionable and well sougt after.  It's worth remembering that the Darjeeling region is comparatively small when compared to other tea producing areas and with annual production of only 10,000 tonnes, the tea demands a high price.

How:  When preparing by the mug or cup, allow one good forefinger and thumb pinch of tea, or one full teaspoon and allow to infuse for three and a half to four minutes.  When making by the pot allow six rounded teaspoons, using water off the boil that's displaying a gentle steam.  Whilst infusing you will first be struck by the delicate perfumes that will sweeten the air all around you, releasing an immediate pale caramel wash within the liquor.  I find that it gently cleanses the palate leaving the mouth refreshed and slightly tingling.  I wouldn't be inclined to add milk or sugar, but as always, the choice is yours!

With:  This tea is simply great on its own, another 'classic' summer afternoon tea.  I enjoyed this superb Darjeeling this weekend with some ham and piccalilli bruschetta - it's equally suited to any savoury delights that you may enjoy.

Where:  Grown in an area near the middle of Yunnan, literally meaning 'south of the clouds', one of the most geographically varied of China's provinces, ranging from tropical rainforest to snow-capped mountains, the province shares borders with Tibet, Burma, Laos and Vietnam.

What:     The Chinese name for this tea is translated into the English phrase ‘butterflies in love, and no doubt pays homage to its beautiful green and silvery appearance.  The oxidisation process is stopped almost immediately and might be considered somewhere between a white and green tea.  The hand plucked top leaf and a single young bud are selected from the plucking table and then hand tied into delicate bows or butterflies.  When opening this month’s tea, do take a moment to smell the beautiful and truly refreshing aroma - a cross between wild nettle and delicate pine nuts.  Whilst infusing, you will see the leaf and bud swell in the water, releasing a pale green hue.  This tea has almost no mouth feel or strength and you should find a beautiful faint citrus and gentle herbal taste to the liquor and no bitter after taste.  The hand made nature of this tea ensures only the very best leaves are chosen to make this tea and not surprisingly, it’s a personal favourite!

How:  We recommend a glass cup and to allow three tight pinches of tea or two tea spoons – I prefer to use my hands with this tea.   As with a few of the other fine teas that we have sent recently, you can re-use this one up to three times until all the flavour has left the leaf.  The knack with this tea is to allow a clear 5 minutes of diffusion and to pour on water when there is a steady head of steam but not a rolling boil.  For use with a large glass pot simply, use around 8 teaspoons or 6 pinches, again leaving 5 minutes for diffusing.  We recommend not adding milk or sugar to this tea.

With:  This tea is simply wonderful on its own, another classic summer afternoon tea which even tastes good when you let it cool down to room temperature.  Alternatively with a snack - I really enjoyed this tea this weekend with some home pesto and chunks of soft fresh bread.

Where:  This particular area of China of the northern border of the Fujian province and the southern border of the Zhejiang province, with Taiwan to the south east, is one the most diverse in terms of culture and diet, and is the home to this month’s delicious Jasmine tea.

What:     The hand plucked top two leaves and the bud of a new harvest’s growth, are delicately selected.  These tender leaves are then hand rolled into small tight pearls.  The rolled pearls are firstly dried and then blended with unopened night-blooming Jasmine flowers.  Over the course of a night, the flowers open and release their aroma into the tea, flavouring it and giving it the heady scent associated with this delicious brew.  The next morning, the flowers are removed and the operation is repeated all over again, sometimes up to six times.

How:   When preparing by the cup or mug, this tea can be used three or four times.  The secret is to use water that is about 80’C [when there is a good head of steam from the spout of your kettle].  Place about two dozen pearls in your mug and enjoy watching the pearl unfurl back to life, releasing pale liquor with a deep floral nose.  Allow the tea to diffuse for about 3 minutes and then begin enjoying the distinctive delicate Jasmine flavour.  Don’t remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is exhausted!  If you are using a large pot, simply use about 6 rounded tea spoons of the pearls and allow 5 minutes for diffusing, again you can keep going until the flavour is gone.  I wouldn’t personally take milk or sugar with this beautiful tea, however feel free to take as you like!

With:  These Jasmine pearls are delicious taken on their own, with their luscious floral tones gently massaging the taste buds and relaxing the pallet.  They are also a lovely compliment to a bowl of soft Ho Fun noodles.  Jasmine tea has long been reputed to have digestive properties, but for me, it’s all about the taste and the experience!

Where:  Belonging to the distinctive Oolong family of teas originating from the Fujian province in China, high mountain Oolong has been refined and perfected in the lush green mountains of Taiwan ever since Chinese planters bought it to the island in the 17th century.  Taiwan’s unique island geography, with high mountain ranges at its centre, high humidity and rainfall, makes it a perfect environment for growing tea.

What:  The cultivation and appreciation of Oolong is somewhat similar to that of fine wine, with each plantation and mountain “terroir” producing its own unique bouquet of flavours, and each year's harvest yielding its own special character.  In Mandarin Chinese dialect, Oolong (or 'wu long' in some spellings) means “black dragon”, so named because of the resemblance of the tea leaves to the twisted bodies of the mythical Chinese dragons, the leaves awakening and exuding their flavour with hot water.   The leaves are lightly oxidised by tumbling and bruising and are then hand rolled or twisted and finally dried to halt full oxidation.  It is this partial oxidation that gives the tea its rich and fragrant flavour.

How: Use one large teaspoon of tea per person, place in a teapot and fill with steaming hot, but not boiling water [ideally boil and then let cool for 5 minutes].  Local planters would even use water at 60 degrees to prepare this tea.  This is called “awakening the leaves” and you’ll smell the aroma of the tea as the warmth from the water causes the tightly rolled leaves to unfurl and release their fragrance.  Now, quickly pour out and discard the water and then refill the teapot with fresh steaming hot water and steep for 60-90 seconds before serving into small porcelain bowls if possible.  The pot can be refilled several times using the same batch of tea leaves, but for each additional refill, add an extra 20 seconds before pouring.   As always, this is our guidance only – experiment to find how you like it best.

With:  This particular Oolong [also formally known as Formosa Oolong] has wonderful delicate peach and strawberry flavours, so drink with foods that have a lighter flavour.  It’s particularly delicious drunk with soft fruits.

The exciting new way to discover tea yourself …. or the perfect unexpected gift for a loved one.  Here at Twinings, we are absolutely passionate about tea, so we're inviting you to join us on a journey around the world's finest teas by becoming a member of the Twinings Tea Tasters' Club.  Every month we'll send you our choice of our finest loose teas and infusions and that's not all ....

http://www.twinings.co.uk/shop/tea-tasters-club.html

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