A brisk, high altitude tea with a full body and rich mouthfeel that can be attributed to harvesting the leaves from original China bushes.
Sweet corn, mossy, woodsy with a creamy mouthfeel and long finish
First flush, spring
China tea bush varietal; 95% of the tea plantation area is under chinery tea bushes
Very hard wither: at 1,482 metres above sea level the leaves dry out quickly due to the thin and dry air; therefore, the leaves do not fully oxidize and parts of the finished tea remains green with qualities similar to a green oolong.
Approximately 75% oxidation
Hand rolled, high grade leaves and tips
Giddapahar is one of the few Darjeeling estates producing teas from pure China varietal tea bushes, and the difference is reflected in the cup.
Before infusing, the pure aroma from the dry leaves draws you in with an intriguing musky floral freshness. The golden yellow liquor is invigorating with sweet corn and wood notes and a creamy mouthfeel reminiscent of ice cream. A slight astringency rounds out the tea on the tip of your tongue and quickly dissipates leaving you with a smooth and vibrant long finish.
Pairs well with a variety of foods and accentuates the best flavours in both the tea and the food. For something light and fresh, serve this tea with grilled fish. The complex flavour of this tea also enhances cheeses like Camembert and cheddar, and creamy desserts such as Crème Caramel and Crème Brulee.
To reduce astringency and enhance this tea’s natural sweet flavour, we recommend brewing with 85C water. If you like the mildly astringent nature of a First Flush Darjeeling, brew with 95C water and enjoy!
3g per 250 mls (1 cup)
First infusion: rinse leaves with 85C water for 10 seconds and discard water; infuse for 3 minutes at 85C
Additional infusions: gradually increase steeping time with each infusion
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 85C water for 10 seconds and discard water; infuse 20-30 seconds at 85C
Second and third infusions: infuse 20-30 seconds at 85C
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
The Darjeeling region contains 87 tea plantations with 61 of those divided into three depending on the altitude. Located in the foothills of the Himalayas, up until recently Darjeeling was the only region outside of China where the Camellia sinensis var sinensis prospers. With the emergence of neighbouring Nepal as a tea producing region with a similar terroir, cultivars of the var sinensis have also prospered here.
A “flush” is new growth of tea on the tea bushes and they differ depending on the area that the tea is produced. Darjeeling is harvested four times a year: first flush (spring March-April), second flush (summer May-June), monsoon (July-October) and autumnal flush (early October to mid-November). Early excessive rainfall can shorten a second flush harvest and lengthen the monsoon harvest..
Each flush reveals unique and distinct characteristics. A first flush liquor appears pale yellow and is made up of high quality and delicate leaves, which earned its label as being the "champagne of teas”.
Giddapahar translates to “Eagles Cliff” and is located in the Kurseong Valley at 1,482 metres above sea level. The family owned estate was established in 1881 and is relatively small with only 109 hectares, and focuses on quality over quantity. Giddapahar gardens are positioned on steep hillsides and the estate produces teas from older China tea bush varietals. The regular cloud cover over the estate forces the tea bushes to work harder and imparts more complex flavours. Cloud cover together with the choice of tea bush varietal result in brisk high altitude freshness and a rich, full bodied mouthfeel not typically found in a First Flush Darjeeling.