Namring Estate Darjeeling Black Tea

Our first flush Namring Darjeeling is deliciously complex. The leaf is wiry and blackish with some tips. Some green flecks are visible on the smaller tea leaves, indicating the first flush of tea picked, or spring flush. The cup is bright with a smooth and flowery bouquet, lively character, clean flavor and distinctive mellowness which this estate is known for. Primarily floral in both liquor and aroma, one can also discern a soft fruity-nutty undertone. This tea is best enjoyed early in the afternoon and never with milk or sugar.

Cradled in the foothills of the snow-covered Himalayan range, the Namring Tea Estate in Darjeeling, India dates back to 1855, when the British first planted high-quality Chinese tea bushes. This estate is one of the largest in India, covering more than 475.72 hectares. The Darjeeling teas that come from this garden fetch top prices due to their supreme quality.

The combination of the wet and cool climate, the rich and fertile soil, the incessant rainfall and the gradually sloping terrain gives the tea a matchless and unique "muscatel" flavor. Known as the champagne of teas, the taste of Darjeeling varies with the seasons. Darjeeling first flush, or springtime tea, is harvested from late February to mid-April. The young leaves yield a light tea with a flavor of green muscat.