Darjeeling tea with CTC and Indian Spices (dry ginger, cardamom, cinnamon, clove, black pepper).
Darjeeling tea leaves made bold acquaintance with Assam CTC and were power punched by India’s favourite spices like cardamom, clove, dry ginger, cinnamon, and black pepper to brew you a frothy elixir of energy that bursts with a fireworks of flavours.
A festivity of dark brown tea leaves with CTC and a riot of spices thriving in a commotion of sweet and spicy notes of cardamom and honey with upheavals of warm woody cinnamon and a gentle pepper.
Spices enveloped in a wet brown sheen, with pistachio cardamom husks visible amongst unfurled shiny brown Darjeeling tea leaves rendered fresh by a woody earthiness of wet cassia bark and piquant by spicy-sweet cardamom.
Fiery amber strong-bodied tea with sweet cinnamon and spicy kicks of ginger explodes into a heady effervescence of spices. While cinnamon and clove tingle the tip of the tongue with sweetness, cardamom and ginger interplay a game of hot and cool, and pepper adds a dimension of freshness to the palette. Although full bodied, the headiness of CTC is countered by the subtle astringency of Darjeeling tea lending a perfectly balanced and rounded finish.
For a perfect Cup of Tea:
Take 1 cup of water (200 ml).
Heat it to 90-95°C.
Put 1 teaspoon (2.5g) of tea leaves in the water.
Steep the leaves for 3-4 minutes.
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The MASALA TEA is the yin, to your yang. You've found what you're looking for.