THE TEA
Pruning in December coupled with masterful irrigation of the young, clonal tea plants are allowed for exceptionally early growth of young buds to produce an exquisite cup of black tea this Spring. One of the oldest and largest tea estates in Darjeeling, Namring tea garden was planted in 1855 and enjoys beautiful sunshine and an exceptional terroir nourished by the pure waters from the Himalayas. The young, tender spring-green leaves, full of vibrant fresh juices make for a delectable floral-fruity cup from this iconic tea estate.
THE PRODUCER
Prateek Poddar is a 3rd generation tea taster and owns renowned tea plantations across Darjeeling and Assam. He owns one of the biggest tea plantations in Darjeeling. Namring Tea Estate is among such that his grandfather bought in 1973 from Lord Inchcape. He is an avid tea taster and his teas are in regular display at famed boutiques all across Europe.
THE TECHNIQUE
Delicately hand-plucked by a select group of women pluckers at 8 a.m. in the morning and subjected to 12-14 hours of withering along with a lighter rolling and minimal oxidation, the spring teas from this estate are immensely light-bodied, smooth, brisk and aromatic. The dry leaves take on a grayish-green hue with an attractive show of young, voluptuous buds with downy hair. There is an element of freshness that carries on into the cup, making this first harvest the most prized spring tea for tea connoisseurs worldwide.
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