A light and fragrant black tea with signature muscatel flavour, a combination of fruity, floral and earthy notes. Taken without milk or sugar.
The East India Company acquired territory in the Darjeeling district after the Nepal War. In 1839, Dr. Campbell was appointed Superintendent of the area by the Company, and experimented with planting tea in the grounds of his official residence. The success of the plants led to the establishment of numerous gardens, and the unique ‘muscatel’ flavour of the second flush teas became well-known and highly prized.
Then, as now, the high-altitude plantations above five thousand feet produced the finest qualities. After 1850, the cultivation area was extended and the success of Darjeeling tea was assured.
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How to Brew It: The Campbell Darjeeling Black Tea
1 PYRAMID BAG PER CUP
200ML OF WATER AT 100ºC
3-4 MINS BREWING TIME