Internationally renowned Darjeeling teas come to us from the area in and around Darjeeling, a Himalayan town in the state of West Bengal in eastern India. The soil and climatic conditions that exist here create teas that are treasured for their exquisite taste. Often referred to as the "Champagne of teas", Darjeeling teas are so prized that the government there created a special logo that certifies that the teas bearing this logo were actually grown in this beautiful mountain terrain. These teas have a complex and delicate flavor that marries well with custard, eggs, grilled fish, curries and fresh fruit.

Our standard Darjeeling Black Tea is a blend of teas from all around the Darjeeling area, which are blended to create a consistent taste profile. These medium sized tea leaves brew to a dark amber cup and have a sweet musky smell with a smooth, medium body and pleasing citral tones that are bold but not overpowering.

Brew tea at 205-212º - steep for 3 minutes.

Quick Shrimp Curry with Darjeeling Tea Rice

Ingredients:
2 cups water
4 tsp Darjeeling tea leaves
1 cup uncooked white rice
½ cup onion, chopped
1 Tbsp butter
1 can (11 oz) condensed cream of shrimp soup
1 cup sour cream
½ tsp curry powder
1 cup cleaned shrimp

Preparation:
In a saucepan, bring the water to a boil. Remove from the heat, add the tea leaves, cover and steep for 4 minutes. Strain out the tea leaves and return the tea water to the saucepan. Return to a boil and add the rice. Cook according to the rice package directions.

In a skillet over medium heat, melt the butter. Add the onions and cook, stirring, until the onions are tender. Add the soup and stir until smooth. Stir in the sour cream and curry powder. Add shrimp and heat thoroughly. Spoon over cooked rice and serve.

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