Autumn Flush

Autumn Chinary Black

The year's mellow close — softer, deeper and quietly comforting.

Estate: Usual source: Giddapahar · 4,500 ft
Grade: FTGFOP1
Caddy: 100g caddy

The ritual · how to pour it

Whole leaf orthodox

Water

90–95°C

Leaf / 150ml

2.5g · 1 tsp

Steep

5 min

Infusions

Once

One unhurried pour, when a single cup is all the moment asks for.

Autumn Chinary Black — the tin, second angle

In the cup

Aroma: Warm spice, dark honey and a greenish edge.
Cup: Smooth and rounded — a red-coppery liquor with a greenish character.
Finish: A gentle warmth that lingers.

Character

Brightness
Body
Aroma

Brew — whole leaf, several steeps

Water: 90–95°C
Leaf / 150ml: 2.5g · 1 tsp
Steep: 5 min
Infusions: 2–3

Steep this with the Brewing Companion →

The story of the leaf

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: red-coppery rather than amber, rounded rather than sharp, with warm spice and dark honey over a greenish edge. It is the tea for the end of the day, from the end of the year.

Red-coppery, smooth and quietly spiced, with a greenish edge — the year's last light, kept in a tin.

Certified · Registered · Traceable

100% pure & fresh Darjeeling tea

Certified by the Tea Board of India under the Ministry of Commerce, Government of India.

With the rise of adulterated Darjeeling teas blended with leaf from other regions, an authentic, certified brand matters. Every tea we carry is sourced fresh from the garden and sold under a certified trademark licence.

Autumn Chinary Black

100% pure & fresh Darjeeling tea

Spring Chinary Black

Spring Clonal Black

Spring Moonshine

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