Passabong Village First Flush Darjeeling

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first-flush-gopaldhara-1-1600x1600.jpg

Passabong Village First Flush Darjeeling

from 10.00

An ultra high grade, first flush Darjeeling picked in early spring that, because it is fully oxidized, also has some of that signature muscatel flavor found in second flush Darjeelings along with hints of chocolate and coconut.

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Passabong Village, nestled in the foothills of Himalayas at 6400 ft. above sea level in Darjeeling, houses around 20 small organic tea growers that have collectivized to produce and sell tea abroad, bypassing the large, corporate system that has been in place since colonialism. Like many other small tea growers throughout India, these small farms were originally established in the late 1990s to sell leaves to the large factories. However, in Passabong, from the beginning all the bushes were planted and have been grown organically. These are remarkably healthy plants that have never been sprayed with any synthetic chemicals and are farmed cooperatively using traditional, ancestral methods. This combined with the classic geographic and climactic attributes of the Darjeeling region – high altitude, clean Himalayan air and water, shifting temperature and light conditions – yields this ultra high grade, fully oxidized first flush Darjeeling. This particular tea is floral, rich, and fruity, with some nice citrus notes. Although it is a first flush tea that is picked in early spring, because it is fully oxidized, it also has some of that signature muscatel flavor found in second flush Darjeelings.

Instructions: 4 g tea, 8 oz. of 203° water, 2 min. Steep 2-3 times, adding 30 seconds each time.

See our Temperature Guide for help.