First Flush Darjeeling, Singell Estate Description
Dominion Tea is thrilled to be able to offer the recent arrival of 2014 First Flush Darjeeling FTGFOP from the Singell Tea Estate in Darjeeling, India. This tea comes from a single batch of tea picked and processed on the fifth day (DJ5) of the spring harvest. By selecting tea from a single batch its possible to ensure a pure harvest of tea that has not been blended with teas from other gardens and is as close as you can get to a pure "estate" tea.
This particular First Flush Darjeeling consists of teas from the AV2 and T78 clones, both well known variants of Camellia Sinensis, which are well suited to the mountainous Darjeeling region.
Terrior, a hard withering and shorter oxidation explains the exquisite character in the cup and the lovely dry leaf variegated appearance. The hard wither removes more moisture, higher than other black tea processing. In this case nearly 70% of the moisture is removed. Oxidation, which can typically last four hours depending on the tea, is only 20 minutes in the case of our DJ5 First Flush Darjeeling. The shorter oxidation gives it green leaf tones not normally present in black teas. This green leaf is mixed amongst brown and some silver tones that make Darjeeling First Flush dry leaf very different not only in taste but also appearance.
Outstanding example of a single estate orthodox manufactured Darjeeling tea. By its nature this Clonal First Flush provides a classic Darjeeling mouth feel but none of the astringency or "pucker" often found with other teas. The body and taste develops further the liquor cools with notes of ripe fruits, mild sweetness, and wonderful floral aroma. Very floral nose to both the liquor and wet leaf, the clear, bright liquor itself is pale yellow-green changing to rose-gold color as it cools.
Darjeeling Black Tea
No Longer Available:
This tea is no longer available but an alternative 1st Flush Darjeeling is available.
First Flush Darjeeling, Singell Estate Significance
Located just outside the city of Kurseong, in the Darjeeling district of West Bengal region of India, Singell Estate has been producing teas since the 1860's. The estate itself is located on the northwestern side of Kurseong in this highly mountainous region known for tea production and as the land of the white orchids. The gardens themselves range in elevation from about 3,000 to 5,000 ft above sea level. The area is so popular for its tea that In fact, there are more than a dozen other tea gardens nearby and spread around the city of Kurseong. While the region is now a part of India it was at one time part of the Kingdom of Sikkim before being conquered by Nepal and then returned to Sikkim after a war with the British. There are influences from many cultures in the region where Nepali and English are the primary languages.
Singell Tea Estate is now owned by Tea Promoters of India and while management is Indian many of the workers are from Nepal. The estate has maintained a number of tea trees from its original stock over 150 years ago. This original foliage is a source of pride for the growers who have a reserved section of the garden, referred to as the “heritage” section. Deep root systems have developed over time. This depth enables the plants to extract nutrients from deep within the mineral rich soil. It also helps make plants more resistant to harsh climatic conditions and is part of the terrior that influences the taste of its Darjeeling teas.
- Step 1:
- Preheat mug with boiling water, discard and refill. Allow to cool to 200°.
- Step 2:
- Steep 3-4 grams of tea per 8 oz of water.
- Step 3:
- Steep for 3-4 minutes as desired. Experiment with slightly hotter water after September 2014. Try at least one additional steeping.