Risheehat Darjeeling 2021 1st Flush SFTGFOP-1
Regular price $15.00Style: Black
Origin: Risheehat Estate, Darjeeling Region, West Bengal, India
Description: Risheehat is a well-established tea garden situated on the steep and scenic slopes just outside of the town of Darjeeling in West Bengal. This Estate is known for some of the top grades of Darjeeling teas. Unique soil profiles and elevations ranging from 2500-4800 feet contribute to the characteristics that give this region-specific tea the connotation as the ‘champagne of tea’. This region of the Himalayan range is bordered by Nepal to the West, China to the North, Bhutan to the East, and Bangladesh to the South. Along with tea, the local populations are organically growing crops of oranges, cardamom, flowers and vegetables. Risheehat is a Certified Organic and Fair-trade Estate. Risheehat roughly translates to Home of the Holy Sages, named by a group of meditators who took shelter at the garden after it was established by British tea planters in the early 1900’s.
Tasting Notes: This 1st flush Darjeeling offers a delicate and elegant afternoon tea. The liquor is olive-gold and the loose leaves are aromatic. The steep is full-mouthed with clear, soft textures. Notes of honeydew and dragonfruit combines with hints of toasted brown sugar. There is a crisp, green, sourness that gives the impression of biting into a freshly plucked tea bud. A light prelude of classic Darjeeling muscatel rolls through the steep. This tea stays just shy of a biting astringency. Caramel and tobacco aromas linger in the bottom of the empty cup.
Brewing Instructions: 3-4g per cup; 95ºC water; steep 2-3 minutes. Re-steep for ~5 minutes.
Certified Organic and Fairtrade
China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.
Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.
Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.
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