The Poobong Tea Estate is located in the Darjeeling region of West Bengal, India, known for its beautiful landscapes and high-quality tea production. Situated at a high altitude in the foothills of the Himalayas, it produces some of the finest tea in the world, particularly Darjeeling tea, which is often referred to as the "Champagne of Teas."

The estate itself has a rich history and has been a significant contributor to the tea industry in Darjeeling. The area is known for its favorable climate and unique terroir, which gives the tea a distinctive flavor profile. The Poobong Tea Estate grows mainly Darjeeling's second flush teas, known for their muscatel flavor, and its teas are highly sought after by connoisseurs.

Apart from the tea, the estate offers picturesque views of the surrounding hills, including glimpses of the famous Kanchenjunga peak, and provides a serene environment for visitors. It’s a popular spot for tea enthusiasts who want to experience the tea-making process firsthand or just enjoy the tranquility of the area.

DRY LEAF
The dry leaves are likely to be tender and wiry, with a mixture of greenish-yellow hues and perhaps a touch of darker brown. First flush Darjeeling leaves tend to have a fresh, vibrant look, with some silver tips.

INFUSION
Once steeped, the infused leaves will unfurl and take on a greenish-brown color with some bright, vibrant tones. The infusion will be light, with the leaves looking fresh and tender.

LIQUOR
The liquor will be a light amber or pale gold with greenish tints. First flush Darjeeling teas usually have a very light and bright liquor, indicating their freshness and light oxidation.

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