Darjeeling – Margaret’s Hope Estate, 2nd Flush Tea

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.

Originally established as Bara Ringtong in 1830, the garden came to be known as Margaret’s Hope Estate in 1927. Margaret was the daughter of the tea estate owner and, as the story goes, she fell in love with the garden. Before traveling to England Margaret promised to return; unfortunately she contracted a tropical disease and passed away on the voyage. Her father renamed his estate to honor the memory of his daughter and her love for the land.

The Margaret’s Hope tea bushes are almost entirely Chinese jat which accounts for the green tippy leaf appearance and the superb fragrance. The leaves yield an amber cup with a true Muscat flavor found only in rare Darjeeling teas.

Brew tea at 195-205º – steep for 3 minutes.

Darjeeling Tea Spice Rub for Fish

Ingredients:
4 Tbsp. Darjeeling Tea, finely ground
3 Tbsp. light brown sugar
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. salt
½ tsp. freshly ground black pepper
½ tsp. cayenne pepper
½ tsp ground ginger
½ tsp turmeric

In a small bowl, mix together all of the ingredients. This rub can be stored in a tightly covered container for up to 1 month.