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TERROIR: DISCOVER DARJEELING

TEA CRAFT & ORIGIN

The secret behind a fine cup of Darjeeling tea is the process behind it; from climate and soil conditions, organic cultivation and harvesting techniques, to sustainable farming practices and tea processing methods. Each Spring, TWG Tea embarks on a pilgrimage to the Northeast region of India in West Bengal – high in the foothills of the Himalayan Plateaus – in search of some of the finest and most celebrated Darjeeling first flush harvests.

The unique terroir of Darjeeling, with its cool temperatures, distinctive soil, and rainfall, imparts a naturally occurring quality that yields some of the most exceptional and sought after black teas in the world, where no two gardens or harvests taste alike. These Darjeeling teas are carefully picked by hand, showcasing an exquisite quality of craftsmanship. Highly labour intensive, it takes approximately 20,000 to 22,000 tender shoots of newly grown tea plants to produce 1kg of Darjeeling tea.

It is the process of how teas are grown, picked, processed and served that contributes to a perfectly fitting cup of tea. Begin with a cup of Margaret’s Hope FTGFOP1, a soft and vibrant first flush Darjeeling that will fill the palate with a smooth and aromatic flavour of hazelnut and almonds. Reminisce slow afternoons with Castleton SFTFOP1, a harvest with an enveloping fragrance of ripe apricots and grapes turning into an aftertaste of green almonds and white currants or indulge in the complex and uniquely smooth Tukdah FTGFOP1, a tea that boasts a suave taste of ripe peach and banana and finishes vivaciously with a subtle bite.

Beyond the remarkable flavours in the teacup, tea is a legacy that invites all to embark on a voyage to discover and explore rich cultures; an experience like no other that will bring people back, time and again, in pursuit of the intangible qualities of TWG Tea.