The Red Tea (black) Darjeeling Giddapahar Delight is an Early FTGFOP 1 (Finest Tippy Golden Flowery Orange Pekoe), a classification given only to the most precious teas, composed of whole leaves and a generous quantity of buds, the most prized part of the plant. The dry leaves present many shades of green, an unusual fact for a tea classified as black. This occurs because the production technique of Darjeeling involves a more aggressive withering compared to other teas, leading to the loss of almost 60% of the water contained in the leaf. This makes complete oxidation difficult, and this is why the leaves, especially from the first flush, have this color. Even in cup, the color of the liquor is not ruby red like other Indian black teas, such as Assam or Nilgiri, but remains lighter, veering towards a golden and amber hue. The liquor of the Giddapahar Delight tea has a floral and light aroma, a delicate character that immediately captivates us and makes it the perfect companion for the whole day. The black tea Giddapahar Delight has small, rolled leaves, with a melange of colors touching various shades: military green, forest green, and olive green, along with brown and ochre. Many buds of a pure white covered with soft fuzz are present. Once infused, the leaves release floral aromas, slightly citrusy, and a delicate vegetal note. The liquor is a beautiful amber gold, transparent and with bright reflections. The first notes of black tea Giddapahar Delight have surprisingly vegetal hints reminiscent of sweet vegetables such as roasted cardoon, along with a pleasant umami with a sweet yet savory opening. Floral notes of rose and wildflowers follow, intense but not sharp, softly blending into vanilla hints. A delicate citrus note with hints of cedar and a note of muscat grape, distinctive of teas from this region, can also be perceived. The persistence is sweet and floral, with a slight umami hint. The body is dense and incredibly velvety on the palate. A balanced and elegant tea, almost free of astringency and bitter flavors, completely absent here. Place of origin: Kurseong Valley, Darjeeling district, India. For a classic preparation according to the western style of Red (black) tea Giddapahar Delight, we recommend 2.5 grams of leaves (about 3 teaspoons) in a 200 ml cup with water at 85°C for an infusion time of 2 and a half minutes. The tea can be filtered for ease during tasting, and the infusion times mentioned above are purely indicative, so one can adjust according to personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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The Red Tea (black) Darjeeling Giddapahar Delight is an Early FTGFOP 1 (Finest Tippy Golden Flowery Orange Pekoe), a classification given only to the most precious teas, composed of whole leaves and a generous quantity of buds, the most prized part of the plant. The dry leaves present many shades of green, an unusual fact for a tea classified as black. This occurs because the production technique of Darjeeling involves a more aggressive withering compared to other teas, leading to the loss of almost 60% of the water contained in the leaf. This makes complete oxidation difficult, and this is why the leaves, especially from the first flush, have this color. Even in cup, the color of the liquor is not ruby red like other Indian black teas, such as Assam or Nilgiri, but remains lighter, veering towards a golden and amber hue. The liquor of the Giddapahar Delight tea has a floral and light aroma, a delicate character that immediately captivates us and makes it the perfect companion for the whole day. The black tea Giddapahar Delight has small, rolled leaves, with a melange of colors touching various shades: military green, forest green, and olive green, along with brown and ochre. Many buds of a pure white covered with soft fuzz are present. Once infused, the leaves release floral aromas, slightly citrusy, and a delicate vegetal note. The liquor is a beautiful amber gold, transparent and with bright reflections. The first notes of black tea Giddapahar Delight have surprisingly vegetal hints reminiscent of sweet vegetables such as roasted cardoon, along with a pleasant umami with a sweet yet savory opening. Floral notes of rose and wildflowers follow, intense but not sharp, softly blending into vanilla hints. A delicate citrus note with hints of cedar and a note of muscat grape, distinctive of teas from this region, can also be perceived. The persistence is sweet and floral, with a slight umami hint. The body is dense and incredibly velvety on the palate. A balanced and elegant tea, almost free of astringency and bitter flavors, completely absent here. Place of origin: Kurseong Valley, Darjeeling district, India. For a classic preparation according to the western style of Red (black) tea Giddapahar Delight, we recommend 2.5 grams of leaves (about 3 teaspoons) in a 200 ml cup with water at 85°C for an infusion time of 2 and a half minutes. The tea can be filtered for ease during tasting, and the infusion times mentioned above are purely indicative, so one can adjust according to personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
