Grown in the Mirik region of the Darjeeling valley, this silver-tipped
Gopaldhara is aromatic in the dry leaf. It yields a rich, sapid brew with a smooth finish that lies full on the tongue,
and can handle multiple infusions. This is as close as we've come to a "bottomless" cup of tea; the flavor is exquisite
pot after pot, steeping after steeping. Use 1 rounded teaspoon (3g) dry leaf per 6 ounces of spring water heated to boiling, steeping for 3 minutes.