RISHEEHAT FLOWERY ENIGMA

Tippy leaves exhale a floral air of and a smooth wispy body of fresh pears recurring with the accents of spring flowers and a rounded lemony finish.

DRY LEAF

 Well rolled bloom of grayish with curly whole leaves and feathery silver tips redolent with a fresh Larchwood aroma.

INFUSION

 A fine pluck of tender whole leaves and buds unfurl to reveal a bright fragrance of dewy meadows with expanses of spring flowers.

LIQUOR

Creamy beige liquor with ephemeral floral sweetness of gardenias and a smooth body gently lifted by fresh astringent flavours of ripening pears is enhanced by fragrant layers of freshly-cut grass and a bouquet of sweet spring flowers.

TEA INFORMATION

About The Garden

RISHIHAAT TEA GARDEN

'The land of the saints’, Rishihaat tea garden located in a serene valley 14  km east of Darjeeling town. The garden was established in the year 1864 by British planters when it was known as 'Tshering Bagan', after the native Lepcha tribe that resided in that village. This premier garden with a steep assent of 4500 feet above sea level produces unique high elevation China variety tea. The 450 hectares of land boast of some of the most fertile soil in the region and is blessed by perennial rivers. Rishihaat tea garden turned bio-organic in the year 2010 and has been sustaining the cultivation of oranges, cardamom, vegetables, and many ornamental flowers like dahlia and anthorium for their employees while never failing to produce the world’s best Darjeeling tea.

Brewing Instruction

For a perfect Cup of Tea:

1. Take 1 cup of water (200 ml).
2. Heat it to 90-95°C.
3. Put 1 teaspoon (2.5g) of tea leaves in the water.
4. Steep the leaves for 3-5 minutes.