Autumn Flush
Autumn Chinary Black
The year's mellow close — softer, deeper and quietly comforting.
Estate
Giddapahar · 4,500 ft
Grade
FTGFOP1
Caddy
100g caddy
The caddy
In the Cup
Aroma
Warm spice, dark honey, dried fruit.
Cup
Smooth, coppery and rounded.
Finish
A gentle warmth that lingers.
Brightness
Body
Aroma
From a Single Hillside
The story of this tea.
After the rains withdraw, the garden has one more thing to say. Through October and November, in the clear, cooling air of the post-monsoon hills, the Chinary bushes give their final pluck of the year — slower-grown leaf with the softness of a season winding down.
Autumn teas are the least hurried of the four flushes, and it shows in the cup: coppery rather than amber, rounded rather than brisk, with warm spice and dark honey in place of spring's greenness. It is the tea for the end of the day, from the end of the year.
Coppery, smooth and quietly spiced — the year's last light, kept in a tin.
Estate — Giddapahar, Darjeeling · Elevation — ~4,500 ft · Season — Autumn Flush · Cultivar — Heritage Chinary · Grade — FTGFOP1 · Caddy — 100g caddy
Certified · Registered · Traceable
How to Brew
A simple ritual.
95°C
Water
3g
Leaf / 150ml
4 min
Steep
2–3
Infusions
- 1Warm the pot
- 2Measure 3g per 150ml
- 3Water at 95°C, steep 4 min
- 4Decant fully, steep again a minute longer, up to 2–3 infusions
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