Pantenger Darjeeling tea has a subtle muscatel aroma characteristic of the summer harvest. The translucent copper liquor hints at its delicate nature. Cultivated in the heart of Darjeeling, facing the permanently snow-capped Mount Kanchenjunga, the third highest mountain in the Himalayas, the tea garden lies at an altitude of 4000-6500 feet and is an idyllic place to grow one of the finest teas in the world. The temperature range, rich soil, and pure water descending from the high mountains give the tea a unique and unforgettable aroma.
Tea bushes require water to be drained fast and the steep slopes of the tea garden are natural protection against the monsoon rains floodings. Soil composition is slightly acidic.Rainfall: the average annual precipitation is 121.7 in.
The Second Flush is the summer harvest and for two weeks during this period, an extraordinary natural event takes place in just a few Darjeeling tea gardens. A small insect similar to a grasshopper, called a jassid, is attracted by the fully hydrated summer tea leaves. The jassid drinks the sap causing the leaves to stop growing, which concentrates the flavor. It also triggers oxidation and the release of fragrant enzymes which are what give the tea its flavor of muscat grapes and copper color.
1 Teaspoon (2 Grams)
Add 5 Fl. Oz. Hot Water (185°f – 200°f).
Brew For 2 To 3 Minutes