Darjeeling Tea
First Flush 2018

Premium 93 P.

Fresh first flush organic Darjeeling made from the first harvest of the renowned Singbulli Estate. Made with a top cultivar and lightly and gently oxidised. 80g
Character Cotton candy, slightly floral, freshly cut leaves, mineral, a touch of hazelnut, refreshing tartness
Tea Farm Singbulli Estate
Terroir Mirik, Darjeeling, India
Harvest First flush, March 2018, hand-harvested
Leaf SFTGFOP1: Super Fine Tippy Golden Flowery Orange Pekoe
Cultivar CH (China)
Elevation 366-1,250m above sea level
Oxidation 20-49% medium oxidation
Processing Orthodox
Withering / Oxidation 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
Drying Oven drying
Organic Pesticide-free cultivation, certified organic in Japan and in the USA
Grading 93/100 p. (Darjeeling category); Premium
€9.73 €13.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€12.16 / 100g
In stock

Tea Farm

Singbulli Estate

The Singbulli Estate was founded in 1924 by British farmers and acquired by Jayshree Tea and Industries in 2003. It is beautifully located in the hills of Mirik at an altitude between 366 and 1250 meters.



This Darjeeling from the renowned Singbulli Estate captivates with its intensely cotton candy-like fragrance. The tea aromas are floral like freshly cut herbs yet distinctly mineral. A touch of hazelnut and a pleasant tartness.




Bright orange yellow

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.


Location, Cultivation, Processing

The tea cultivation in Singbulli is constantly being made more ecologically responsible. To ensure the protection as well as regeneration of the soil, various grasses, vegetables, bushes, and trees are being planted around and between the tea plants.

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 Mirik, Darjeeling, India. Sourced directly from the tea estate.



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