Organic Darjeeling
First Flush

Royal Grade 99 P.

Organic green Darjeeling from the first flush 2020 at the renowned Avongrove Estate. Made from the CL AV2 and P-312 cultivars. Lightly and gently oxidised.
  • Large proportion of tips
  • Relatively light oxidation, quite green


Character Elegant fragrance, wonderful notes of pear and orchid, milky sweet, delicate, complex, refreshing
Tea Estate Avongrove Estate
Terroir Sonada, Darjeeling, India
Harvest First flush, March 2020, hand-harvested
Leaf SFTGFOP1: Super Fine Tippy Golden Flowery Orange Pekoe
Cultivar CL AV2 (Ambari Vegetative 2)
Elevation 1,500-1,600m above sea level
Oxidation/Fermentation Very lightly oxidised. Delicate buds and leaves, hand-picked and selected in the morning. Long and natural withering process followed by rolling. Brief, controlled oxidation for development of a fine aroma. Gentle drying.
Processing Method Orthodox
Drying Oven drying
Organic Cert. EU certified organic since 2006
Grade 99/100 p. (Darjeeling category); Royal Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€418.00 / 1kg
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Incl. VAT, excl. Shipping

€418.00 / 1kg
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Tea Farm

Avongrove Estate

The estate was not in business in the 1980s and 1990s, which allowed the soil time to recover from heavy cultivation. Under the leadership of KPI, an industrial company, the estate was converted to organic farming and traditional tea production practices. From hand-harvesting to exceptionally gentle processing, the quality and integrity of the tea leaves is prioritised to produce a full and well-rounded tea.



This tea fully deserves its poetic name. When pouring, the floral orchid aroma fills the room accompanied by a hint of freshly cut pear, which carries through in the flavour. The taste is complex with a milky sweetness that ends with a refreshing minty note. Second and third infusions of this tea bring out traditional Darjeeling undertones of peach and camphor.


Large proportion of fuzzy white buds and green-brown leaves. SFTGFOP1


Pale rosé

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 rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Cultivation & Processing

The Avongrove Estate is located at 1,700m elevation in the Rangbhang Valley in Darjeeling along the banks of the Balason River. The river provides a local source for water which is not to be taken for granted in Darjeeling.

The fresh tea leaves of the spring first flush have a high moisture degree of 75% that evaporates during the strictly monitored withering process when air is blown between the leaves. The tea is machine-rolled to open up the leaves, expose the leaf juices, and thus facilitate fermentation. The tea is fermented for a relatively short time, under constant supervision to ensure the full development of the flavour bouquet, which is delicate and floral. In the last stage the tea is fully dried in an oven for 23 minutes and hand-packed into tea crates.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Avongrove, Darjeeling, India. Sourced directly from the tea estate.

Organic Certification


Brewing Guide

2 heaped tsp per 200-300ml (70-80°C) water. Steep for 2-3 minutes.

Recommendation of the tea estate:

2.5g per 200ml (90-95°C) water. Steep for 3-5 minutes.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for Darjeeling is a porcelain teapot.

Recommended Storage

Ideally store in an airtight, double-coated metal tin./p>

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