Spring Clonal Black

From a Single Hillside

The story of this tea.

Alongside its century-old Chinary, Giddapahar keeps a careful selection of clonal bushes — cultivars chosen over decades for aroma above all else. In the first pluck of spring, they are at their most expressive: the young leaf carries an almost muscat perfume before the summer has even arrived.

The pluck is the same exacting standard — two leaves and a bud, gathered by hand through March and April — and the making is fully orthodox: withered long, rolled whole, oxidised briefly and fired gently. The result sits beside the Chinary spring tea like a second voice in the same key: brighter, more floral, distinctly its own.

A perfumed cup — muscat blossom over fresh greens — with the fine, dry finish that marks a well-made first flush.

Estate — Giddapahar, Darjeeling  ·  Elevation — ~4,500 ft  ·  Season — First Flush · Spring  ·  Cultivar — Select clonal  ·  Grade — FTGFOP1  ·  Caddy — 50g caddy

How to Brew

A simple ritual.

1. 1Warm the pot
2. 2Measure 3g per 150ml
3. 3Water at 85°C, steep 3 min
4. 4Decant fully, steep again a minute longer, up to 2–3 infusions

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