Second Flush · Summer
Summer Chinary Black
Peak-summer pluck from century-old Chinary bushes — full-bodied and layered.
Estate
Giddapahar · 4,500 ft
Grade
FTGFOP1 / SFTGFOP1
Caddy
100g caddy
The caddy
In the Cup
Aroma
Caramel, roasted chestnut, honeyed summer fruit.
Cup
Ripe peach, dried plum and soft wood spice — a deep amber pour.
Finish
Nutty, honeyed and long.
Brightness
Body
Aroma
From a Single Hillside
The story of this tea.
By June the hillside has changed. The sun is higher, the leaf grows fuller, and the same century-old Chinary bushes that gave the spring its brightness now give the summer its depth. This is the second flush — plucked through June and July, at the peak of the Darjeeling year.
Fuller leaf allows a longer oxidation, and the orthodox rolling draws out everything the summer put in: caramel, roasted chestnut, honeyed fruit. The liquor pours a deep amber. Where the first flush is the garden waking, this is the garden in full voice.
A deep amber cup of ripe peach, dried plum and soft wood spice — summer, kept whole in the leaf.
Estate — Giddapahar, Darjeeling · Elevation — ~4,500 ft · Season — Second Flush · Summer · Cultivar — Heritage Chinary · Grade — FTGFOP1 / SFTGFOP1 · Caddy — 100g caddy
Certified · Registered · Traceable
How to Brew
A simple ritual.
95°C
Water
3g
Leaf / 150ml
3–4 min
Steep
2–3
Infusions
- 1Warm the pot
- 2Measure 3g per 150ml
- 3Water at 95°C, steep 3–4 min
- 4Decant fully, steep again a minute longer, up to 2–3 infusions
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