TURZUM HIMALAYAN ENIGMA 2nd FLUSH

An assortment of prized high elevation P-312 clonal leaves considerately processed to retain full orange-pekoe leaves that dramatically bloom like fragrant rosehips and crackling wood to encompass a full body of plum flavours with powerful punches of Muscat grapes and pears that explode into a vibrating finish of peaches.

DRY LEAF

An attractive bloom of ebony leaves with specks of copper and many golden tips give out toasty warmth of crackling wood and sweet plum jam.

INFUSION

Mature leaves brightly lit copper harmonize in delicious chocolate notes interwoven with a floral intensity of honeysuckle.

LIQUOR

A vivacious amber cup with strong floral notions of sweet flowers like honeysuckle and rosehips bursts forth with plummy energy of Muscat fruits and provocative luxury of caramelized pears to finish off as an astringent sharp string of peaches.

TEA INFORMATION



About The Garden

TURZUM

Turzum, Tibetan for 'the place where mushrooms grow abundantly', is nestled between Mirik and Darjeeling in the Rangbhang Valley. Located at an elevation of 4700 feet above sea level, the garden was established in 1863 by British and Scottish planters. Since then, the 275 hectares of this garden has stood out for its exceptional quality in high elevation Darjeeling teas. Bio-organic since 2007, the garden is majorly west and southwest facing and contains nearly 80% of China cultivars. During 1934 the nearby Sungma Factory was devastated by a massive earthquake & merged with Turzum. In 1993 Turzum found shelter under the umbrella of M/S Jayshree Tea & Industries Ltd. Today, the two sister gardens share a single processing unit at Turzum and since 2009 clonal teas are exclusively marketed under the name of 'Turzum'.

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.