Arya was established in 1885 by Buddhist monks, who developed and cultivated the land with various Chinese seed varieties. Today, the tea garden consists of 40% China, 30% Clonal, and 30% Assam variety bushes. Spread across a vast area of 300 acres, it produces around 40,000 kgs of tea annually.

Plucked at an altitude of approximately 5,500 ft, Diamond is one of Arya’s finest signature teas. The delicate leaves of this first flush offer a prominent floral flavor with subtle nutty and minty-fresh notes. Part of the Gem Collection, these summer flush teas come from one of Darjeeling’s renowned organic tea gardens.

DRY LEAF
Loose tea that is well-rolled, uncut, and wiry dark green leaves with more golden tips and silvery buds, having a distinct dazzling diamond-like sheen on them and giving off a very delicate sweet ripe mango aroma.

INFUSION
Bright olive green buds and green-brown leaves whiffing off a floral aroma along with a subtle soft scent of wet wood, apricots, and pine, a character akin to the very distinctive to AV2 teas.

LIQUOR
A very clean, golden yellow drink that elevates the soul with a mild sweet taste humming with the subtle tropical tanginess of ripe mango and lychees along with the magnificent floral and nutty aroma of organic Darjeeling tea. This tea is delicate and floral with a mouth full of sweetness. The cup is of mild astringency with a hint of vanilla and nutty almonds which lingers in the palate for a long time.

For a Perfect Cup of Tea:
1. Take 1 cup of water (180 ml).
2. Heat it to 90–95°C.
3. Put 1 teaspoon (2.5 g) of tea leaves into the water.
4. Steep the leaves for 3–5 minutes.