Organic Darjeeling
First Flush

Super Premium 95 P.

Organic green first flush Darjeeling made from the first harvest of the renowned Bannockburn Estate and blended with chai spices from northern India. Made with the top cultivar TV17. Lightly and gently oxidised. Organic cultivation. 80g
  • Green Darjeeling with northern Indian Masala
  • Cloves, cardamom, cinnamon, ginger, laurel, black pepper


Character Elegant, gentle, finely balanced spices, discernible clove undertones, gingerbread
Tea Estate Bannockburn Estate
Terroir Darjeeling East, India
Harvest First flush, March 2022, hand-harvested
Leaf SFTGFOP1: Super Fine Tippy Golden Flowery Orange Pekoe
Cultivar TV17 (Assam variety)
Elevation 900-1,300m above sea level
Oxidation/Fermentation 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 at 115°C for 21min
Organic Cert. EU certified organic
Grade 95/100 p. (Darjeeling category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€168.75 / 1kg
In stock

Tea Farm

Bannockburn Estate

As one of the first tea gardens in the region, the Bannockburn Estate was founded in the 1850s shortly after the first Chinese tea plants (Camellia sinensis) were cultivated in Darjeeling. The estate is named after the decisive battle in the First War of Scottish Independence in which Robert the Bruce defeated King Edward II of England in 1314. With this name, the original Scottish planters from a hamlet near Glasgow brought a bit of Scottish history to India, and the current managers of the tea garden have chosen to retain this historic name.



An elegant and gentle masala chai. The spice blend is finely balanced with an emphasis on cloves. This tea is ideal with milk which allows a wonderful gingerbread aroma to develop.




Light yellow

Chai & Ayurvedic Teas

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 Bannockburn Estate is located just a few kilometres east of the city of Darjeeling and includes the tea fields, a forest, the workers' village, and a tea factory. The estate employs roughly 500 workers and produces 90,000kg tea a year. The tea is certified organic.

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 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.

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