The Collection, Mapped
Ten teas,
one hillside.
The atlas plots each tea by where it sits in the cup — brightness to depth, floral to malty. No two are the same, and none wanders far from Giddapahar.
Placed by taste, not by survey — each dot is one tin from the one hillside.
The atlas, listed
First Flush
Poured, it is almost spring itself — pale gold, a lift of peach and cut greens, and a finish that leaves the palate cleaner than it found it.
A perfumed cup — muscat blossom over fresh greens — with the fine, dry finish that marks a well-made first flush.
White flowers and honeydew, a texture close to cream — a tea to drink slowly, and then again.
Pale champagne in the cup, white blossom and honey in the nose — a tea that rewards a longer steep and a quieter room.
Second Flush
A deep amber cup of ripe peach, dried plum and soft wood spice — summer, kept whole in the leaf.
Muscat grape and hazelnut, a deep amber body, and the long finish that no other origin has convincingly imitated.
White peach and muskmelon over blossom — a summer afternoon, poured pale gold.
Monsoon Flush
Fresh grass and steamed greens with a soft, sweet middle — the hillside before the season has touched it.
Autumn Flush
Coppery, smooth and quietly spiced — the year's last light, kept in a tin.
Specialty
Muscatel and honey over ripe orchard fruit — balanced, amber and unmistakably Giddapahar.