Ari Weinzweig writes that Jungpana tea is "very, very good." Tea made with the first flush of leaves "takes all the greenness, sharp edges, edgy beats, free jazz, cutting edge, slightly-crazy-but-in-a-supremely-endearing-way stuff about Darjeeling and puts it out front where you can get it, one amber-colored cup at a time," Weinzweig writes.

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