Tiger Hill Estate sits high in the Nilgiris — the "Blue Mountains" of South India — where misty, high-altitude conditions shape this FBOP-grade black tea. Handpicking and careful processing at the estate preserve the leaf's floral character, and the cup shows it: a bright golden-amber liquor with brisk, lively notes, a thread of citrus, and soft floral undertones underneath. There's honey and a touch of pastry sweetness too, rounding out the brisk edge, and the finish comes clean and crisp. It works plain or with milk — the body is medium enough to carry either way — and suits morning drinking as much as an afternoon break with something light to eat alongside.
Tiger Hill has been producing tea for over a century, grown on soil and terrain that the estate treats as central to the leaf's quality, alongside a stated commitment to sustainable, traditional growing methods. FBOP is one of its more distinctive grades, sitting alongside the estate's green and specialty lines.
To brew it, use one teaspoon of leaves per cup and water just off the boil, around 93°C. Steep for three to five minutes depending on how strong you like it, then strain and serve — straight, or with milk, sugar, or honey if you want it softer.
