Darjeeling Selimbong Second Flush TGFOP1 is a top grade tea from the famous Selimbong Tea Estate in the hills of Darjeeling. This second flush is the epitome of craftsmanship and care and a favourite among connoisseurs who want a rich and aromatic tea experience.
The Tippy Golden Flowery Orange Pekoe (TGFOP1) leaves used in this tea are the best quality and flavour. These leaves are plucked during the second flush season, which is between May and June and gives the tea its unique character.
Selimbong Tea Estate
The Selimbong Tea Estate, also known as the “Golden Sparrow of Darjeeling” has a rich history and tradition. Established in 1860 during the British colonial era, the estate was founded by British planters who saw the potential of the region for growing high quality tea.
Over the years Selimbong has built a reputation for producing some of the best Darjeeling Tea in the world and catering to tea connoisseurs globally.
Located in the hills of Darjeeling this estate is between 4,000 to 6,000 feet and has a cool climate and rich fertile soils ideal for growing great tea.
The estate is spread over a picturesque landscape that promotes sustainable and eco friendly farming practices. Famous for its organic production, and each batch of tea is crafted with care and precision.
Brewing Guide for Darjeeling Selimbong Second Flush Tea TGFOP1
- Measure the Leaves – Use 1 teaspoon (approximately 3 to 5 grams) of tea for every 240ml (cup) of water. Adjust to taste.
- Heat the Water – Heat fresh filtered water to 190°F to 200°F (just below boiling). This temperature preserves the flavour and aroma of the tea.
- Steep the Tea – Pour the hot water over the loose leaf tea and steep for 3 to 4 minutes. For a lighter flavour, steep for less and for a stronger infusion, steep for up to a minute.
- Strain and Serve – Once the tea is steeped to your liking, strain the leaves and pour into your cup. Enjoy it plain to appreciate the nuances, or add honey or lemon if you prefer.
Tasting Notes
When tasting the tea, start by looking at it. The infusion should be clear and vibrant, and can range from pale gold to deep amber depending on the variety. Next, take a sniff. High quality tea will have a complex aroma, and some will have floral, fruity or earthy notes.
Take a small sip and let the tea sit on your palate. Notice the flavour profile – is it delicate and light, bold and rich or somewhere in between? Look for underlying notes of sweetness, astringency or any lingering aftertaste. Feel the texture – is it smooth, brisk or creamy on your tongue?
For a better understanding of the tea’s character, think about the balance. The best teas will balance all their elements, so no one note overpowers the others.
Engage all your senses while tasting, and you will appreciate the tea’s unique qualities and craftsmanship.
Let this tea pamper you in your moments of relaxation, and not just be a drink to be savoured with every sip.
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