A delicate bodied tea that casts a poise of gentle vanilla sweetness on the palette, while the finesse of spring flowers recalls an indelibly fresh and fragrant floral finish.
Elegant leaves in shades of olive and parakeet with long silver pubescent strands with a discerning freshness of ferns and sweet cocoa butter
Slender and serrated whole leaves holding on to tender unfurled buds in an even chartreuse colour with fresh notes of cucumber and gentle floral dandelions
Light and shiny blonde liquor with tender evocation of petunias and a wispy insinuation of sweet pea flowers that braces with an intricacy of lush clovers and vanilla cream to gently pass onto a subdued echo of floral dandelions.
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.
The ARYA SPRING CHINA FIRST FLUSH is evocative, to say the least, but that's why you're drawn to it in the first place.