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DARJEELING FIRST FLUSH 2016
HAS ARRIVED
EXPLORE THE STORY OF OUR MOST COVETED TEA
CHAPTER 1: FOR ALL OF SPRING MAY BE IN A SINGLE BUD
In the mist shrouded hills of the Himalayas, one of nature’s secrets is revealed each spring – the Darjeeling 1st Flush tea. Its unique quality results from the leaf growing in intense sunshine in the cold, crystalline Himalayan air (called the ‘Darjeeling Mist’) of early Spring. For Darjeeling, the 1st Flush carries with it the hope and anticipation of an entire season.
Darjeeling’s importance in the tea calendar cannot be overstated, as it marks the beginning of spring, and the start of the new tea season. The tender leaf and bud are as close as we come to ‘tasting nature’ in its purest form, and for all of those who appreciate tea, this is always one of the highlights of the tea season.
We hope you take the opportunity to visit us in store or online to try the limited 2016 Darjeeling First Flush.
DARJEELING FIRST FLUSH – FROM LEAF TO CUP
There are 87 tea estates throughout the region, growing thousands of Kilos of tea at various heights and with differing soil, climate, and crop husbandry practices. The climate, method of picking, and processing affect the final tea quality significantly, and finding the teas which we are proud of takes time and perseverance. In recent times, ‘First Flush’ has meant first to market, but this race often doesn’t allow the tea’s beauty to truly blossom. Particularly this year, when weather conditions have been highly irregular. However our Tea Master has been monitoring changes in the atmosphere each day, waiting to pick the bud that will impart the ideal and much anticipated Darjeeling 1st Flush flavour for 2016…and his patience has been rewarded.
THE ESTATE
The Namring Upper estate covers 400 hectares in the Darjeeling region, and our teas are picked from a section of the tea gardens between 3500 and 5000 feet in elevation, one of the highest in the region. Teas grown in higher elevations tend to be rarer as the tea bushes have a lower yield - the tea leaves bloom more slowly, allowing for more flavour to develop in the buds and leaves than lower grown teas.
THE TEA MASTER
With over 35 years of experience, our Tea Master has an unmatched expertise in both the science and art of tea and has worked closely with the estate to adapt the picking to drying process. This year he waited until ambient temperatures hit 18-21 degrees Celsius, slightly warmer than usual, before picking our 1st Flush. Whereas two leaves and a bud are traditionally picked, for 2016 the Tea Master has instead picked a single succulent leaf and a bud. This has enhanced the overall flavour resulting in a profile that is sweet and earthy accompanied by a complex fruit and floral character. The longer than usual leaves are silvery green with a velvety appearance.
Our Tea Master recommends brewing 2 grams (1 tsp) per 200ml cup of boiled water at 85 degrees Celsius for 3 to 4 minutes.
THE ETHICAL TEA PARTNERSHIP
One of our guiding principles is to work closely with tea estates to grow, process, and create unique teas. An integral part of this process is looking after the people, land, and environment which provide us with our teas. In becoming a member of the Ethical Tea Partnership (ETP), we felt that we could help shape and influence the tea industry on a far larger scale, working with an organisation that shares our core philosophy, works at the estate level, and whose vision is to create a thriving tea industry that is socially just and environmentally sustainable.
CHAPTER 2: 2014 TO 2016, A CLOSER LOOK
SHOP DARJEELING FIRST FLUSH
2014
Elevation
Between 4500 Ft. and 5000 Ft. above sea level
Harvested Leaf
In 2014 we picked the bud and kept the fur of the leaf intact. It is silvery green in appearance.
The leaf maintained an even shape across the bud rather than being rugged and uneven.
Tasting Notes
These orthodox leaves with silver tips brew bright orange in the cup. It is characterised by a pleasant astringency, and a touch of floral, earthy and fruity notes, which roll off the palette with a gentle sweetness.
2015
Elevation
Between 3500 Ft. and 5000 Ft. above sea level
Harvested Leaf
Our Tea Master designed a programme for picking, whereby only succulent leaves were selected, i.e. two leaves and a bud. They were then withered to a medium intensity and lightly rolled
This led to a larger, more succulent leaf than 2014.
Tasting Notes
When properly brewed, this greenish silver tippy leaf is bright and light in the cup. It has a hint of floral, fruity and light earthy notes. It also has a gentle sweetness with a hint of pleasant astringent character.
2016
Elevation
Between 3500 Ft. and 5000 Ft.
above sea level
Harvested Leaf
In 2016, the weather conditions in Darjeeling have been highly irregular. As a result our Tea Master has monitored ambient weather conditions on a daily basis, waiting for the perfect moment to pick and process our Darjeeling First Flush.
Whereas two leaves and a bud are traditionally picked, in response to the climatic conditions our Tea Master has instead picked a single succulent leaf and a bud, greatly enhancing the flavour profile for 2016.
Tasting Notes
The picking and rolling techniques have enhanced the overall flavour of this long silvery green leaf, resulting in a profile that is sweet and slightly earthy accompanied by a complex fruit and floral character.
CHAPTER 3: DISCOVER THE STORY OF OUR TEA MASTER
Each of our teas has been personally selected and curated by our Tea Master, Lalith Lenadora, who possesses an innate understanding of tea as both a science and an art. Watch our video to learn more about the Tea Master and how he developed a lifelong passion for tea.
SHOP FINE TEAS