In 1852, Steinthal was founded by the German priest Joachim Stoelke as the first tea garden in Darjeeling. It is very popular particularly in Europe, not only due to its history but also thanks to the excellent qualities which have been produced there over the years. Steinthal is probably the only tea garden in Darjeeling which still cultivates 100% China plants. This is wonderfully reflected by the nicely worked, slightly twisted Sinensis leaf. The cup is full-bodied with a muscatel flavour and the infusion has a delicately flowery scent.
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 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

Singell is one of the oldest tea plantations among the approximately 87 tea gardens in Darjeeling. The plantation has been producing teas from controlled organic cultivation since the mid-80s. The infusion has the bright bronze colour typical of Darjeeling teas from the second plucking period. The regular, short leaf is processed very carefully and has many silvery tips. The full and very aromatic second flush fascinates with its soft and velvety muscatel flavour.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

This tea has curly leaves with green portions, which is typical of the Souchong rolled leaf processing and is mainly found in northern Indian teas. Its very strong flavour will highly please Darjeeling admirers – even in case of poor water quality. The Sungma Tea Estate is located in the Rungbong Valley. Here, tea plants are cultivated at altitudes of between 1,420 and 2,360 m above sea level on an area of approximately 281 hectares. This dark and light green Broken Pekoe Souchong delights us with its reddish gold shimmering colour. It has a strong and spicy taste and scent.
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 2-4 minutes brewing time

100 °C water temperature

4-5 level tsp./1 litre

A few weeks after the summer monsoon and shortly before the onset of the winter season, the sun allows the tea to become fully aromatic, yet mild. In the annual search for top autumnal varieties, we would like to recommend this marvellous autumnal plucking: the leaf is medium-sized, regular with rougher brown and green parts. The infusion is a dark amber colour typical for teas of this time of year. The tea is aromatic and mild with a spicy taste and scent.

 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre

This famous garden brings us a tea of the first plucking period in April that shows a typical large, fleshy leaf, with a light brown appearance and light silvery leaf tips. It is fresh and full in taste, with a spicy note. The bouquet is crisp, flowery and slightly malty. The infusion is brighter than that of a typical second flush Assam.
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 2-4 minutes brewing time

100 °C water temperature

4-5 heaped tsp./1 litre