Organic Darjeeling
Aloobari Symphony
Second Flush

Royal Grade 98 P.

Full-bodied second flush Darjeeling made from the second harvest of the renowned Aloobari Estate. Made with a top cultivar and lightly and gently oxidised. Demeter cultivation. 50g
  • Hand-picked, hand-rolled second flush darjeeling from Demeter-certified cultivation


Character Delicately, subtle aromas, complex, beautiful essential oils, enlightening
Tea Estate  Aloobari Estate
Terroir Karseong, Darjeeling, India
Harvest Second Flush, May/June 2021, hand-harvested
Cultivar Camellia sinensis (China)
Elevation 2000m above sea level
Oxidation/Fermentation 20-49% medium oxidation. Tender shoots and leaves selected, then hand-picked in the morning before the sunlight becomes too strong. Long, natural withering process followed by manual rolling of the tea leaves. Medium, carefully controlled oxidation to develop the delicate, floral aroma and dried gently.
Processing Method Orthodox
Drying Oven drying
Organic Cert. Organic certified and Demeter certified since 2012
Grade 98/100 p. (Assam category); Royal Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€298.00 / 1kg
In stock

Tea Farm

Aloobari Estate

Founded in 1840, the Aloobari Estate is one of the oldest in all of Darjeeling and located at a very high elevation of 2,000m above sea level. This high elevation contributes to a strong bracing climate that lends the tea its strength and facilitates its high content of essential oils. The tea garden was converted to demeter (biodynamic) cultivation by the Ambootia Group in 2012.



This amber-coloured second flush Darjeeling is made from top quality leaves with many buds. The tea is complex and perfectly balanced with a fine muscatel aroma. A top tea for second flush connoisseurs.




Warm orange red

Black Tea

Black tea is the most oxidised form of tea. Unlike green tea, where the oxidation of the leaves is stopped with heat after they've been harvested and withered, black tea leaves are thoroughly rolled, which breaks open cell walls and exposes the enzymes responsible for oxidation. During this process, the leaves change from green to black and a full-bodied and broad aroma develops. When brewed, the tea is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Cultivation & Processing

The Aloobari Estate is located in the northernmost part of Darjeeling, near the border with Nepal. The elevation of 2,000m offers ideal climatic conditions for a rich tea; the completely natural cultivation methods and production process help to create an exquisite flavour and a strong muscatel aroma.

The fresh tea leaves of the summer harvest (second flush) have a high degree of moisture at 75% - this evaporates during a carefully controlled withering process, whereby air is blown between the leaves. The tea is machine-rolled to open up the leaves and expose the leaf juices, thus facilitating fermentation. The tea is fermented for a longer period of time than the first flush and is constantly monitored to ensure the full development of the flavour profile. In the final stage, the tea is fully dried in an oven for 25 minutes and hand-packed into tea crates.

Single Origin

This tea is sourced exclusively from the prestigious tea estate in Aloobari, Darjeeling, India. Purchased directly from the 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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