ARYA DIAMOND SECOND FLUSH

Description

Like all rare diamonds, the flavours have been polished around the edges to sustain sweet floral notions of orange blossoms, while special muscatel notes find new heights in the succulent astringency of Muscat Grapes and Pomelo.

Dry leaf

Extensive umber brown leaves highly pubescent with chunky golden tips please with a sweet caramel perfume deepened by floral orange blossoms.

Infusion

Handsome bloom of slender whole leaves with intact buds appear glossy in a wet cinnamon brown tint and splash juicy Muscatine notes of ripe purple grapes and plums

Liquor

A creamy flaming orange liquor with a graceful but substantial body evocative of a glass of freshly squeezed Muscat grapes flits around the tongue with an immense juiciness of ripe Pomelo and an affluence of malty chocolates to be rendered fresh by orange blossoms and a wholesome nutty sweetness of almond biscotti.

TEA INFORMATION:

Brewing 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.

About The Garden

ARYA TEA ESTATE

In the Eastern Valleys of Darjeeling, below Rajbari is located the secluded Arya Tea Garden. Natively known as ‘Sidrabong’, meaning ‘three streams’, this North-western facing estate has 125 hectares of land under tea, and stands at an elevation of 4600 feet above sea level. Although established in the year 1885, Legend vouches that first tea bushes here were planted as early as 1765 by Buddhist monks or Aryas, after whom the garden is presently named. The abode of the monks still stands today at the garden’s premises. Arya's production is much anticipated for its collection of specialty Jewel teas, the quality of which the Garden has consistently fulfilled through the years. Even this year, with incessant rainfall and sparse sunshine creating havoc for their 2nd flush, the manager, Mr. Roy braved the climate to produce Arya’s specialty jewel teas in the same quality and flavour.