“"According to my friend's introduction, the black tea is crushed, broken or whole small or medium-length leaves, varying from brown to black, sometimes with golden or silver tips(buds). Some first-harvest Darjeeling teas have green or brownish-green leaves.
I chose the Darjeeling Black Tea TGFOP1, for this one, the temperature can be lowered to 194℉(90℃). After add the leaves, let the leaves infuse for the required time, which is usually between 3 and 4 minutes. The color of the liquid will vary(from amber to red) according to the type of tea. If the leaves are very broken or crushed, shorten infusion time.
If you wish to enhance the experience of drinking tea, the first thing to do, before even wetting your lips with the fresh infusion, is to sniff the leaves before and after infusion, inhaling the subtle fragrances they contain. Next, study the color and texture of the liquid, then bring the bowl very close to your nose to smell the fragrances released by the liquor.
After having sniffed the tea and having tried to detect as many aromas emanating from the leaves or the liquid as possible, the second challenge is to describe the texture as well as the general impression that it leaves. That looks excellent."”