Saturday Morning Tea


Spring is the most wonderful time of year in many ways.

One of my favorite happenings in Spring is the arrival of the very first First Flush Darjeeling. The term “first flush” refers to the brand new spring leaf buds, the first growth of the year on the tea bushes, highly prized.

In the 1800s, there was stiff competition to see who could build the fastest clipper ship, the one that could reach port with their treasured cargo first. You can read more about that here.

While the tea chests that the tea is packed in are not that much different from days of old, the method by which the tea arrives is radically different, of course. This tea arrived by plane, shortening its long journey considerably from bush to cup.


My morning tea just arrived this week from the Namring estate. It is their very first plucking of the season, lot EX-1. As you can see, there is a lot of green-ness to the leaf even though it is processed as a black tea. I’ve spoken to many customers inexperienced with first flushes who thought that they had received a green tea in error.


I steeped the leaves for 3 minutes in 212 degree F (boiling point) water. I noticed a lot of movement of the leaf while it was steeping.


The liquor is a soft glowing amber. The incredibly fresh aroma filled my senses as I poured my first cup.


The flavor is bright yet smooth with barely ripe fruit nuances and a light sweetness that lingers in my mouth.

Now, to sit back and savor this long anticipated moment…mmmm…

Something opens our wings

Something makes boredom and hurt disappear

Someone fills the cup in front of us

We taste only sacredness”


5 comments on “Saturday Morning Tea

  1. viktoryian says:

    Spring is my favorite season too. And sometimes there is nth better than to take a cup of hot fresh tea (or coffee, works for me both ways 🙂 ) outside of a small lovely coffee shop in a delightful spring sun!

  2. Olivia says:

    Reading this as I sip my own morning herbal infusion. (I was really craving chai this morning but realized I don’t have any milk! Now I think I should have brewed up some Darjeeling…)

    Anyway, that’s an interesting tea pot you have there. How does it work exactly? I don’t see any spots where the water gets into the infuser. But maybe I simply can’t view it in the picture. Where did you get it? I’m sure I could find something here similar or online.

    The liquor looks absolutely wonderful. Enjoy! I think when I’m done with this pitiful cup of herb water I’ll have some real tea (Darjeeling!). 🙂

  3. Mitzy Carter says:

    I just wanted to say that I love your blog!! I love the combination of making jewelry and tea! I used to make beaded jewelry, but have dropped that for a time while I try to get a handle on my newly diagnosed Lupus and arthritis. I will pick that and my embroidery up again soon, but in the meantime, I am just doing some surfing and some reading on said subjects.
    Thanks for pretty pictures AND words.

  4. artandtea says:

    Thank you all for visiting and leaving your wonderful comments!

    Olivia, the glass infuser has small slits at the bottom. If you look at the photo of the leaves steeping in the teapot, you can see them towards the bottom of the picture. The teapot was a gift from a work colleague.

  5. Steph W says:

    Love the color of that tea! Very springy!

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