How do you like your tea? And how do you like it harvested? To better understand what goes into a cup of tea—and, ultimately, how tea and tea-drinking culture connects us to the wider world—writer jessicasulima visited Darjeeling, India to harvest Darjeeling Second Flush Tea–a.k.a the “champagne of teas''–made from the second budding of tea leaves before the monsoon season. The black tea is famous for its cluster of newly budding leaves marked by silver tips and tends to have a more delicate flavor and aroma—a far cry from your average Earl Grey or English Breakfast. ⁠ ⁠ Sulima headed towards the hillside to harvest under the full moon, as some tea producers believe that the full moon’s gravitational pull heightens the plant’s muscatel, a honey-like flavor that’s difficult to measure or describe. But gathering the leaves under these cosmic circumstances is more of a spiritual ritual than a regular agricultural shift.⁠ ⁠ “Will tonight's tea be the best tea in the world? I don't know… bu...