Tea
Darjeeling 2nd flush F.T.G.F.O.R 
"Darjeeling 2nd flush F.T.G.F.O.R" describes a premium, full-bodied black tea from the Darjeeling region of India 
. The letters are a grading standard that indicates the leaves' quality and appearance.  
Breakdown of the tea's characteristics 
  
    Darjeeling: This specifies the tea's origin. Darjeeling, located in the foothills of the Himalayas, is a district in West Bengal, India, renowned for its high-quality tea plantations. 
    2nd Flush: This term indicates the tea's harvest period, which occurs during the summer months, typically May and June. 
        Flavour profile: Second flush Darjeeling's are more mature than the delicate First Flush teas. They are prized for their full-bodied flavour, with a characteristic and complex "muscatel" (grape-like) sweetness. 
        Appearance and liquor: The leaves are larger and darker than the first flush, and they produce a darker, amber-coloured liquor. 
How to brew and taste 
Due to its robust and flavourful profile, 2nd Flush Darjeeling 
is often enjoyed as an afternoon tea.  
    Without milk: Many enthusiasts prefer to drink this tea black to fully appreciate its complex and multi-layered flavour profile. 
    With milk: It can be taken with a splash of milk or honey, especially stronger varieties. 
    Brewing instructions: Infuse one teaspoon of loose-leaf tea per cup in freshly boiled water for 3 to 4 minutes. 
    F.T.G.F.O.P.: This is a high-quality grading designation used for whole-leaf black tea. The acronym stands for: 
        F (Finest): A designation for the highest quality of the grade. 
        T (Tippy): Indicates a large proportion of young, unopened leaf buds, known as "tips," are present in the mix. 
        G (Golden): Refers to the gold colour of the tips, which become golden during processing. 
        F (Flowery): Signifies that the tea is made from fine young leaves, including the leaf and bud. 
        O.P. (Orange Pekoe): This is the base whole-leaf grade, indicating a fine, long, wiry leaf.