Indian teas are graded according to their state of leaves: whole, broken and crushed.
Whole leaves give more aromatic and full bodies liquor, broken leaves tea result in robust, darker and less complex tea.
In Darjeeling the most important is the number of buds ( pekoes). The more buds it contains the more letters appears in the name. In our collection we have finest Darjeelings of superior grades.
Tippy - the number of flower buds
Golden - the color of leaves after oxidation
Flowery - the flower aroma that leaves release
Orange - the historic reference to Dutch royal family Orange- Nissau. Dutch were the first to import tea to Europe.
Pekoe- comes from Chinese " white down" . It refers to the tip of the branch and new leaves that are covered with white down like hairs of new born babies.
The distinctive character of all Darjeeling is a Muscatel character and wine-like taste. The name of the tea refers to the estate of growing. The true tea lovers can do a comparative tasting to distinguish and enjoy the finest difference in taste, hints etc. It is a very satisfying experience.