Millikthong is one of the bigger gardens in Darjeeling's Mirik Valley — 812 hectares of hillside, cool and misty enough that its First Flush leaves have built a real reputation. This lot was plucked on the 2nd and 3rd of April 2025 and packed within a day or two, so what's in the cup is the estate at its early-season peak.
The aroma leads with orchid and spring blossom, floral in a way that feels bright rather than heavy. Underneath sits green apple and a touch of grape, with stone fruit and citrus showing up more once the liquor is in the cup. The result is brisk and clean, with a light, silky body and a finish that runs long without turning bitter — there's a faint sweetness that lingers rather than an astringent bite. It's the kind of tea worth drinking on its own, since milk or sugar would bury the detail in the flavour.
Millikthong's story goes back to the colonial era, when Darjeeling's tea trade first took shape, and the estate has kept both its old plucking and processing methods and its workforce through the generations since. That continuity shows in the consistency of the leaf even as the estate has folded in more modern, sustainable practices over the years.
To brew it, use water around 85°C rather than a full boil, a teaspoon of leaf per cup, and steep for two to three minutes. Store what's left in an airtight container away from light and moisture, since First Flush leaf loses its edge quickly once exposed to air.