Teesta Valley sits in the Darjeeling district, in the foothills of the Eastern Himalayas near the river it's named for, and this batch comes from the estate's earliest spring picking, handpicked on 21 March 2025 and processed and packed the following day. The garden dates back to the late 19th century, during the British colonial era, and has built its reputation on that early-spring first flush style: tender leaves and buds, plucked young, processed with care.
The dry leaf is a neat, vibrant green. Brewed, it pours a bright green-yellow liquor with a fresh, uplifting character. Expect floral and vegetal notes up front, with a citrus edge running underneath, and a light, smooth body that finishes brisk with a touch of astringency. It's the kind of cup people mean when they talk about first flush Darjeeling being closer to a delicate green tea than to the darker, maltier second flush styles from later in the season.
Tea & Coffee, who sourced and packed this batch, recommend brewing it at 80–85°C for 2–3 minutes, roughly 2–3 grams (one heaped teaspoon) per 200ml. Fresh, filtered water helps preserve the brightness; water that's been boiled and left to sit, or distilled water, tends to flatten it. A short pre-warm of the pot or cup keeps the temperature steady through the steep. Given its delicacy, it's best taken plain, without milk or sugar, and the leaves hold up to a second or even third infusion if you add about 30 seconds to each subsequent steep.
