Phoobsering sits in the heart of Darjeeling, and this is its earliest pick of the 2024 season — the first flush that growers and drinkers alike wait all winter for. The estate itself dates back to 1856, one of the original tea gardens planted in the district during British colonial rule, and it takes its name from Phoob Sherpa, a local leader who helped develop the land. That altitude, climate and soil combination has kept the garden's reputation intact for well over a century.
The liquor pours light amber-gold, and the nose gets you before the first sip: a rush of fresh flowers, jasmine underneath, with faint green apple and cut grass trailing behind. The first taste is airy and light, almost springlike, with a young muscatel character that gives way to a soft, lingering sweetness. Keep sipping and jasmine moves to the front alongside other floral notes reminiscent of lily of the valley, with a gentle astringency that keeps things from turning flat. It finishes clean, with sweet hay and a touch of citrus at the back of the mouth — the kind of cup that makes you reach for a second pour.
Phoobsering has leaned into organic farming and rainwater harvesting, and Tea & Coffee notes the estate also runs waste recycling and composting programs alongside local employment and education initiatives through the Phoobsering Charitable Trust.
To brew it, use filtered water heated to 85°C and one teaspoon of leaf per eight ounces. A porcelain or glass pot works best since it won't hold onto flavour from earlier infusions. Steep two to three minutes — any longer and the astringency takes over — then strain into the cup. First flush teas like this one are best taken plain, without milk or sugar, so the floral and fruit notes stay in focus.
