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Darjeeling Okayti First Flush Red (Black) Tea is classified as FTGFOP 1 (Finest Tippy Golden Flowery Orange Pekoe), a classification reserved for the finest teas, made with whole leaves and a generous amount of buds. It is harvested in March and April, at the beginning of spring, whose freshness it evokes with aromas that are at times almost pungent. Its golden liquor has intense floral and citrus notes, a long-lasting fragrance and a distinctive young olive oil note. This tea comes from the Kurseong Valley in the Darjeeling district. Place of origin: Kurseong Valley, Darjeeling district, India. Tasting – Appearance and aroma: Okayti First Flush FTGFOP1 black tea has small whole leaves delicately rolled and a good presence of buds. Colours range from light green and olive green to warmer brown and dark-brown tones, through to the silvery colour of the small buds. Even when dry, it has an intoxicating floral aroma and the unmistakable muscat grape note typical of the finest Darjeelings. Once infused, the leaves release floral notes, sweet fruity notes of mango and figs, a fleeting vegetal nuance and a scent reminiscent of green tomato preserve. The liquor is intensely golden with amber highlights, transparent and bright. The nose reveals citrus notes of lemon and verbena. Tasting Notes: WESTERN STYLE. The first notes of Okayti First Flush black tea are intense and floral, recalling wild rose. A hint of fragrant, pungent young olive oil follows, then gives way to citrus notes of lemon, lemon balm and lemongrass. A muscat grape scent emerges on the finish, while the floral notes return in the aftertaste. The body is medium-high and velvety. There is slight astringency, typical of Darjeeling first flush teas, but it never becomes unpleasant. Okayti First Flush black tea offers remarkable complexity, revealing pronounced nuances with every sip and an exceptionally refreshing sensation. Preparation: for a classic Western-style preparation, use 2.5 grams of leaves (about 1 teaspoon) in a 200 ml cup with water at 85 °C, infusing for 2½ minutes. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Darjeeling Okayti First Flush Red (Black) Tea is classified as FTGFOP 1 (Finest Tippy Golden Flowery Orange Pekoe), a classification reserved for the finest teas, made with whole leaves and a generous amount of buds. It is harvested in March and April, at the beginning of spring, whose freshness it evokes with aromas that are at times almost pungent. Its golden liquor has intense floral and citrus notes, a long-lasting fragrance and a distinctive young olive oil note. This tea comes from the Kurseong Valley in the Darjeeling district. Place of origin: Kurseong Valley, Darjeeling district, India. Tasting – Appearance and aroma: Okayti First Flush FTGFOP1 black tea has small whole leaves delicately rolled and a good presence of buds. Colours range from light green and olive green to warmer brown and dark-brown tones, through to the silvery colour of the small buds. Even when dry, it has an intoxicating floral aroma and the unmistakable muscat grape note typical of the finest Darjeelings. Once infused, the leaves release floral notes, sweet fruity notes of mango and figs, a fleeting vegetal nuance and a scent reminiscent of green tomato preserve. The liquor is intensely golden with amber highlights, transparent and bright. The nose reveals citrus notes of lemon and verbena. Tasting Notes: WESTERN STYLE. The first notes of Okayti First Flush black tea are intense and floral, recalling wild rose. A hint of fragrant, pungent young olive oil follows, then gives way to citrus notes of lemon, lemon balm and lemongrass. A muscat grape scent emerges on the finish, while the floral notes return in the aftertaste. The body is medium-high and velvety. There is slight astringency, typical of Darjeeling first flush teas, but it never becomes unpleasant. Okayti First Flush black tea offers remarkable complexity, revealing pronounced nuances with every sip and an exceptionally refreshing sensation. Preparation: for a classic Western-style preparation, use 2.5 grams of leaves (about 1 teaspoon) in a 200 ml cup with water at 85 °C, infusing for 2½ minutes. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
