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Singbulli
Darjeeling Organic
Second Flush

Royal Grade 98 P.

SKU
8438-bio
8438-bio Singbulli Second Flush SFTGFOP
8438-bio Singbulli Second Flush SFTGFOP
8438-bio Singbulli Second Flush SFTGFOP
8438-bio Singbulli Second Flush SFTGFOP
8438-bio Singbulli Second Flush SFTGFOP
8438-bio Singbulli Second Flush SFTGFOP
  • New
This second flush Darjeeling of the highest grade is our favourite among our summer Darjeelings. Grown by the renowned organic Singbulli Estate, idyllically located near the picturesque Mirik Valley at altitudes of up to 1350m. With a particularly high amount of buds, carefully hand-rolled and then perfectly oxidised, this tea unfolds a fascinating play of aromas. Tangy peach sweetness with fragrant florality and a note of creamy caramel make it an incomparable Darjeeling experience. 50g
Character Malty-sweet, honey, peach, Sichuan pepper, floral
Tea Farm Singbulli Estate
Terroir Mirik Valley, Darjeeling, India
Harvest Second Flush, July 2024, hand-harvested
Leaf Bud and two following leaves
Cultivar AV2 (Ambari Vegetative 2), Camellia sinensis var. sinensis
Elevation 1350m above sea level
Oxidation Strong oxidation
Processing Hand-picked selection of buds and leaves in the afternoon. Long, natural withering process followed by hand-rolling of the tea leaves. Gentle, well-regulated oxidation to develop the aroma and careful drying.
Cultivation EU organic certified
Grade 98/100 P. (2nd flush category); Royal Grade
€17.90
50g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
8438-bio
€358.00 / 1kg
In stock

Tea Farm

Singbulli Estate

The Singbulli Tea Estate was originally established in 1924 by British plantation owners. It is located in the Mirik Valley of Darjeeling, known for its picturesque landscape, pleasant climate, and tranquil atmosphere. The estate spans nine hills over an area of approximately 474 hectares, with altitudes ranging from 400 to 1350 metres above sea level. High-quality teas like this one are sourced from the highest elevated regions. In 2003, ownership changed hands, leading to a stronger focus on ecological sustainability and biodiversity conservation. Measures such as soil and environmental protection programmes, as well as the planting of various grasses, legumes, shrubs, and trees, have contributed to preserving the ecological balance. Today, Singbulli is considered one of the most renowned and prestigious organic estates in Darjeeling.

Character & Aroma

Tasting Notes

There are many reasons to love second flush Darjeelings. Few teas offer such exciting, multi-layered flavour profiles that combine floral notes with fruitiness and malty sweetness. The quality of a second Flush lies in the finesse with which the various nuances harmonise.

Our Royal Grade Second Flush from the Singbulli Estate is undoubtedly the star of our summer-harvested Darjeeling selection – its profile is simply that impressive. Starting with the aroma: the leaves and buds release a fascinating interplay of tangy peach sweetness, fragrant floral notes, and a hint of caramel when placed in a pre-warmed teapot. Additionally, the tea has a unique top note that faintly resembles incense and Chinese Sichuan pepper.

Fruity peach and apricot notes translate into the tea's very sweet, malty, and honey-like flavour. At this point, more nuttiness and muscatel notes also emerge – a delight for fans of this genre. Even in the second and third infusions, the character remains consistent and complex. Experiencing the unfolding nuances of this tea is a real joy.

This tea does particularly well at a temperature of 80-85°C with a slightly longer steeping time of 2–3 minutes, as the cooler temperature especially enhances the development of the fruity-floral top note.

Cup

Light, clear orange

BLACK TEA

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but is instead encouraged by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. These enzymes then react with oxygen in the air to form dark-coloured compounds called flavonoids, causing the leaves to transition from green to black while developing their flavour and aroma. Black tea originates from China, where it is called Hong Cha, literally "red tea", after the glowing red-orange colour of the brew. The flavour of black teas vary considerably from light, sweet and fruity, to strong, malty and smoky, depending on where they are grown and the level of oxidation they undergo.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Special features in location, cultivation and processing

Second flush Darjeelings differ in a few key aspects from teas of the first harvest. While first flush teas are processed particularly gently and quickly, the leaves of the summer harvest (second flush) undergo a more intensive, prolonged treatment. The aim of this different approach is to highlight the fresh, floral notes of the first flush, whereas with the second flush, the enhanced oxidation brings out the rich, fruity, and malty flavours. As with all high-quality teas, the production methods have gradually adapted over long periods to the specific characteristics of the leaf material. The special quality of the leaves from the Darjeeling summer harvest lies primarily in their rich flavour, which gains significant depth through extended oxidation.

Production of the Second Flush Singbulli

For this second flush from Singbulli, the tea leaves are carefully hand-picked in the afternoons of June and then sorted. This tea is characterised by a very high bud content. After harvesting, the moisture content of the leaves is slowly reduced during a strictly regulated, natural withering process. The producer emphasises that the withering phase for this tea is exceptionally long. The subsequent rolling and oxidation are also particularly intensive compared to other teas from this garden.

A special feature of this tea is that it is traditionally rolled by hand – a laborious process, but one that allows for precise control of the tea's intensity through direct contact with the leaves. The subsequent oxidation is of key importance: if it is too short, the tea will be mild and lacking in character; if it is too long, excessive acidity and astringency can develop, which can impair the flavour. Finally, the tea is completely dried using hot air in an oven (approximately 23 minutes) and then hand-packed into tea chests to preserve its quality and freshness as effectively as possible.

Single Origin

This tea is 100% sourced directly from the Singbulli Estate.

Organic Certification

Preparation

Brewing Guide

2 rounded teaspoons per 200-300ml water, 80-90°C, steep for 2-3 minutes.

Packaging

Packed in a high-quality, airtight flavour-protecting bag with a zipper and stand-up base. The nine-layer coating protects the tea as effectively as possible from oxidation and external contaminants.

Recommended Tea Pot

For the preparation of Darjeeling tea, we recommend using a porcelain teapot or a glass teapot.

Recommended Tea Caddy

Ideal is a high-quality, internally coated airtight tea caddy.

Test results

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests

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