The rich amber liquor boasts of bold fruity sublimity and rumbles with voluptuous apricots flavours deepened by a surprising texture of toffee almonds.
Well rolled whole russet leaves with equally elegant soft golden pubescence beckon a toasty intensity of almonds and crackling pine wood.
Meticulously even crimpy leaves in a shade of tawny brown reside with open radiant copper leaves to exude sweet floral grace of hibiscus rounded an earthy almond.
A grand body with an opulent feel of scotch dazzles in auburn with a balmy fragrance of toffee nuts and impressions of ripe apricots that flows on to the palette with a cascading richness of caramelized almonds that swims into musky floral fathoms of honey.
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
LIZAHILL TEA GARDEN
At 2900-5200 feet, Lizahill in the east of Darjeeling is one of the oldest gardens established in 1870 by E.J Kingsley. Naturally scenic and certified organic since 2010, the story of Lizahill is one of loss and rekindling. Lovingly named after Kingsley's daughter Liza, the garden's factory and bungalow were washed down by a tragic landslide in 1968 obscuring Lizahill's tea production. But the 114 hectares of the garden rekindled under the resilient ownership Jayshree tea who acquired it in 1964. Today Lizahill's high elevation clonal tea leaves continue to be processed in the Rishihaat Tea Estate. With god-gifted soil and climate, the garden also sustains nurseries, works towards environmental conservation, and welfare of the workers in the estate, while continuing to produce the crown of finest clonal teas.