The bracing fleshiness of purple grapes and passion fruit renders the tea thoroughly muscatel with waves of astringency arriving via the back of the mouth and simultaneously splashing unto the central taste buds a delicious contractual finish of peaches.
Serpentine twisty chestnut brown leaves with bright copper speckles still visible radiate a luxury of chocolate and orange macaroons.
Bright and slender copper leaves burst open into an unmissable sweetness of warm honey refreshed by floating piquant camphor.
A voluptuous body in fluorescent warm amber with a decadent chocolate aroma and the freshness of woody oranges concentrates distinct muscatel flavours of honey and passion fruit in the centre to release them as briskly bouncing bubbles of sparkling wine and a biting smack of peaches.
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.
GIDDAPAHAR TEA GARDEN
Giddapahar, Nepali for a 'the mountain of vultures' , is a high rocky cliff at 4500 feet above sea level literally perched by a venue of vultures that watch over with their sturdy gaze upon the Southern Valley of Kurseong. Established in the year 1888, the garden has a small tea growing area of 94 hectares exclusively dedicated to pure China and Chinese Hybrid bushes. A majorly east facing garden, Giddapahar is a stalwart producer of orthodox black teas and is one of the few gardens to use original orthodox machinery from the olden days like a 100 year old rolling machine from Birmingham. Some of oldest high elevation bushes are found in the garden's sections that manifest unique bright and brisk golden liquors and the most splendid Muscatel 2nd flushes in the entire district.