Turzum, Tibetan for "the place where mushrooms grow abundantly," is nestled between Mirik and Darjeeling in the Rangbhang Valley. Located at an elevation of 4,700 feet above sea level, the garden was established in 1863 by British and Scottish planters. Since then, the 275 hectares of this garden have stood out for their exceptional quality in high-elevation Darjeeling teas. Bio-organic since 2007, the garden is primarily west and southwest facing and contains nearly 80% China cultivars.
In 1934, the nearby Sungma Factory was devastated by a massive earthquake and subsequently merged with Turzum. In 1993, Turzum came under the umbrella of M/S Jayshree Tea & Industries Ltd. Today, the two sister gardens share a single processing unit at Turzum, and since 2009, clonal teas have been exclusively marketed under the name "Turzum."

DRY LEAF

An astonishing peppered and floral aroma allures you to experience the stunning quality of Darjeeling First Flush. In addition, it offers a melting fervor of sweet plum for the presence of a blot of golden tips.

INFUSION

The bright green young leaves and their buds are ingrained with the holistic odor of blossomy lotus that is emphasized by the tuft of sandalwood.

LIQUOR

The flavor evolves to a churning essence of vanilla that emerges on every cup of bliss from the madder red liquor that arises with a dense impression of rejuvenating breezy accent of cherry blossom and reviving flavor of pomegranate. The final presentation offers the bewildering fruity aroma of mango and green pistachio contained with lively essence of freshly seasoned citron.

For a perfect cup of tea:
Take 1 cup of water (200 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.