The twisty layers of silver leaves brews a luminous liquor with a zesty sweetness of orange blossoms and deeply set herb notes of fennel echoing on the edges with a floral redolence that fills in entirety leaving meandering trails of brisk freshness all around the taste buds.


Darjeeling first flush tea with long and luscious leaves that are intricately twisted into layers of silver, olive, and chive issuing a refreshing fresh woody sweetness of patchouli.


Pistachio coloured whole leaves reveal tender buds accompanied by wafts of fresh hay and sweet orange blossoms.


A luminous straw gold liquor with a tender fresh fragrance of spring flowers and a fantastically brisk body that is sweet and grassy with elevated citrusy flora. Herby astringent notes of fennel energise the edges to recall a tantalizing mandarin freshness.


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.

About The Garden



Natively meaning 'The land full of leaves', Puttabong is one of the largest gardens in the district bordering Sikkim and Darjeeling for an approximate stretch of 20 km. With elevations of 1500 to 6500 feet, the garden overlooks the Himalayan Mountains while witnessing the swift Rangeet River flowing in its foothills. A historically significant garden, Puttabong was cultivated in 1852 by Dr. Campbell who is credited as the first man to plant tea in Darjeeling. The 436.72 hectares of Puttabong consists cultivars of Clonal, Chinary, and special Clonal variety exclusively suited for its agro-climatic conditions. Some world renowned organic black teas, silver tippy teas, and the famous Moondrop are proud productions of Puttabong.