India Darjeeling - Black Tea

A beautifully golden infusion with delicate, floral and nutty notes - that's Darjeeling tea from India! The tea garden from India, Pussimbing, has existed for over 125 years and has only produced top-quality, controlled organic teas since 1994.

The tea garden for Indian tea in the farthest corner of north-east India owes its name to its location: in the language of the neighboring Tibetans, Pussimbing means something like "full of natural streams." The locals affectionately call this place Mingoo: the valley hidden in the mist. Pussimbing, which lies at an altitude of up to 1,800 meters, is an ideal place for outstanding Darjeeling teas from India.

The tea from India - Second Flush received a lot of sun in the period up to the second harvest in May/June and was thus able to develop more tannins than the harvest of the first tea from India - First Flush. The Second Flush still has its fine floral notes, but the tannins make the enjoyment a pleasantly rich and well-rounded affair.

Leaf: Deep dark tea leaves with golden and silver tips

Infusion: Beautiful dark orange color

Aroma: Strong hop and citrus aromas, with sweet notes of grapes

Taste: Deep but refreshing hops and roasted grain, with a nice grape sweetness. Overall round in the mouth

Picking time: Summer

Oxidation: 100%

After harvesting and before the tea from India is packaged and shipped to be enjoyed in your teapot, this black Darjeeling tea from India goes through many different processing steps, all of which are crucial to developing its flavor and ensuring that the highest quality is maintained.
The different steps are picking, withering, rolling, oxidizing, drying and sorting.

The step of oxidation is also called fermentation. In the production of green tea, the oxidation is stopped immediately, so that the leaves have an oxidation level of almost zero. However, for black tea from India, the tea masters allow the leaves to oxidize completely. This is done in a room with high temperature and high humidity. During this process, the leaves develop their flavor and aroma, and it requires a lot of skill to master it. The tea master must judge when the right time has come to stop the oxidation.

Once fermentation is complete, the leaves are dried to remove moisture from the leaves. At the end of the drying process, the leaves have a residual moisture content of 5 to 6%.