A vibrant tea with an exquisite floral aroma and subtle sweet flavour.
Flavour
Muscatel, hint of chrysanthemum and honey
Harve
First flush, spring
AV2 cultivar
Processing
Very hard wither: at 1,300 feet above sea level the leaves dry out quickly due to the thin and dry air; therefore, the leaves do not fully oxidize and parts of the finished tea remains green with qualities similar to a green oolong.
Approximately 75% oxidation
Hand picked, high grade leaves and tips
Elevation
1,300 feet
Upper Fagu tea is celebrated for its distinctive characteristics that set it apart from other teas.
Before infusing, your sensory journey begins with the dry leaf aroma reminiscent of fresh mountain air and wildflowers in bloom. The pale yellow liquor is delicate and flavourful with distinctive muscatel and honey notes, and a hint of chrysanthemum. The tea coats your tongue with a pleasant sweetness that lingers for just long enough for you to appreciate how remarkable the tea is.
For something light and fresh, serve this tea with grilled fish or poached chicken. This "Champagne of teas" also enhances the flavours of French cheeses and a light sponge cake.
To enhance this tea’s natural sweet flavour, we recommend brewing with 85C water. If you like the mildly astringent nature of a First Flush Darjeeling, brew with 95C water and enjoy!
3g per 250 mls (1 cup)
First infusion: rinse leaves with 85C water for 10 seconds and discard water; infuse for 3 minutes at 85C
Additional infusions: gradually increase steeping time with each infusion
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 85C water for 10 seconds and discard water; infuse 20-30 seconds at 85C
Second and third infusions: infuse 20-30 seconds at 85C
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
The Darjeeling region contains 87 tea plantations with 61 of those divided into three depending on the altitude. Located in the foothills of the Himalayas, up until recently Darjeeling was the only region outside of China where the Camellia sinensis var sinensis prospers. With the emergence of neighbouring Nepal as a tea producing region with a similar terroir, cultivars of the var sinensis have also prospered here.
A “flush” is new growth of tea on the tea bushes and they differ depending on the area that the tea is produced. Darjeeling is harvested four times a year: first flush (spring March-April), second flush (summer May-June), monsoon (July-October) and autumnal flush (early October to mid-November). Early excessive rainfall can shorten a second flush harvest and lengthen the monsoon harvest..
Each flush reveals unique and distinct characteristics. A first flush liquor appears pale yellow and is made up of high quality and delicate leaves, which earned its label as being the "champagne of teas”.
The cultivation and processing of Upper Fagu teas are steeped in tradition and expertise passed down through generations.
Tea leaves are picked meticulously by hand, with only the youngest and most tender shoots selected. These leaves undergo a careful process of withering, rolling, oxidation and drying, overseen by skilled artisans who understand the nuances of tea production.
Established in the 1800’s, Upper Fagu is located in the Kalimpong District in the Teesta Valley. It is situated east of the Chel River and the area is bordered in the south by the Bhuttabari forest.
The neighbouring trees and river contribute to the sense of place that is important to the premium teas produced in this region. The AV2 cultivar is known as an old bush clonal and is a great example of terroir, as the plant adapted to the environment well. The cool temperatures slow down the growth of the tea bushes, allowing the leaves to develop more complex flavours and aromas.
Upper Fagu is approximately 103 hectares of high-quality 100% clonal bushes, which results in sweet tasting and floral smelling teas.
