Special features in location, cultivation and processing
Nestled beneath the majestic Himalayas, between Bhutan and Nepal, lies Darjeeling. Within this breathtaking landscape, at 1000 metres above sea level, sits a remote tea garden in one of the prime regions of the Kurseong tea-growing area, about 50 km south of Darjeeling. The Sittong Valley is a collection of villages spread across a vast area locally known as Sittong Khasmahal. Geographically, it belongs to the foothills of the Himalayas in the Indian state of West Bengal, positioned between Nepal and Bhutan. The valley is surrounded by dense Himalayan forests and the Mahanadi River, whose fauna is particularly rich in diverse bird species. During orange season, the entire valley transforms into a stunning golden-orange alcove, adding even more charm to the snow-capped mountain backdrop. The region’s mineral-rich soil provides an ideal foundation for cultivating tea plants.
The Darjeeling tea from Sittong Valley is grown on the steep slopes of the Himalayas, often at extreme altitudes, under intense sunlight yet within a moderate climate. During spring and summer, the warm weather, abundant rainfall, frequent cloud cover from the nearby Mahanadi River, and cool evenings provide a welcome refuge from the sweltering heat of the lowlands. The fertile, reddish, mineral-rich soil of the highlands creates the perfect conditions for the tea’s distinct and refined flavour profile.
After being hand-picked in the morning, the Darjeeling tea leaves are spread out on withering racks and ventilated with fans for around 15 hours to gradually dry. The withering process reduces the moisture content in the leaves. This is followed by rolling, where the leaf cells break open, allowing their natural juices to emerge – a crucial step in determining the colour and aroma of black tea. During withering and rolling, chemical reactions begin, which reach their peak during oxidation. Finally, oxidation is halted through oven drying, which reduces residual moisture in the leaves. This process gives the tea its characteristic dark colour, as the leaf juices dry along the edges, enhancing its signature rich flavour and aromatic depth.
Single Origin
This tea comes 100% from the above-mentioned tea farm in Sittong Valley, Darjeeling, India, directly sourced from the farm.
Organic Certification
