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