The name comes from the Lepcha word "Tukdho," meaning mist or fog, and it fits: Tukdah Tea Estate sits in the hills about 28 km from Darjeeling town, between 4,500 and 6,500 feet, wrapped in pine forest with waterfalls nearby and views out toward Kanchenjunga. British planters founded the estate in 1864, during the colonial era, and the old bungalows on the property still hint at that period. This first flush TGFOP (Tippy Golden Flowery Orange Pekoe) is one of the teas that built Tukdah's reputation.
First flush is picked early in the season, typically March and April, when the bushes send out their first tender leaves and buds after winter. Darjeeling's climate does a lot of the work here: monsoon moisture keeps the soil fertile, the steep hillsides drain well, and temperatures run noticeably cooler than in Assam, which slows growth and concentrates flavor. Pluckers hand-select only the youngest leaves, which are then withered on troughs to reduce moisture, rolled to break down the cell structure and start oxidation, and dried quickly to lock in the character before oxidation goes too far. Because the oxidation is kept light, the tea keeps its floral, grassy edge rather than the deeper, fuller character you'd get from a fully oxidised black tea.
In the cup it pours a bright amber-gold and carries muscatel grape, orange and stone fruit alongside floral notes and a trace of honey, with a vegetal thread underneath. It's full-bodied for a first flush, with a gentle astringency that gives it structure rather than harshness, and a smooth finish that lingers sweet with a touch of wood.
Brew it with water around 80°C rather than boiling, which would flatten the delicate notes — use about 240 ml of water and steep for roughly four minutes. It's worth trying without milk or sugar first, since the muscatel and floral character are easy to mute.
