JUNGPANA TEA ESTATE

Established in 1899 by Mr Henry Montgomery Lennox, in the year 1899, this Tea estate is situated on the top hill of Kurseong, and produces some of Darjeeling’s favourte teas mostly from Chinaries. Jungpana is named after a legend, Jung Bahadur, who fought with a tiger to save a British employee. The first flush of the estate has a very unique floral flavor with a slight astringency and fruity notes, giving away to a gentle woody aftertaste. Their signature product is the Jungpana Vintage grown in the outer division at an altitude of about 6000ft and considered to be one of the finest.

 Dry Leaf-

The freshly opened tea has a soft pollen and grass fragrance. Dry leaves are composed of young buds and young leaves, which looks brittle and fragile. A high proportion of young buds are covered with pekoe. The color of the young leaves is dark green and deep green with a little emerald green broken leaves.

 Infusion –

Leaves are yellow-green and slightly reddish at the edge, Fine plucking delicate and uniform and the white flower fragrance is obvious. Substantial tiny young leaves attached with buds and numerous internodes in an olive green sheen with wholesome vegetal freshness.

 Liquor –

The liqueur is bright and clear. The liqueur has the fragrance of white flowers and green apples. While sipping at the beginning the tea is prolonged sweet. The aroma of white flowers is rich, and there is also a hint of green apple. The green grass is faint; you can notice a hint of green slightly spicy aftertaste. After the temperature of the liqueur drops, the Frankincense aroma begins to become obvious, intertwined with the aromas of gardenia and pollen; the distinctive sweetness of nectar and slight bitterness coexist.

TEA INFORMATION 

STEEPING INFO

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.