Autumn Flush 2016, Darjeeling, India – Giddapahar Spring Gold – First Flush 2017
Giddapahar Tea Estate – The Tea Garden
Giddapahar Tea Garden is located in Darjeeling’s Kurseong Valley at an altitude of around 1500m. With this, the estate is part of one of India’s finest tea cultivation regions. einer der feinsten Teeanbauregionen Darjeelings. The cool climate coming with the tea garden’s extraordinary altitude gives Giddapahar teas a particularly delicate aroma, for whose muscatel character the estate has gained a reputation among tea lovers. In addition, fog covers the tea bushes here on a daily basis for most of the year, an inalienable prerequisite for the finest teas in the world.
The estate stretches across a total area of 115 hectar, 94 hectar of which are covered with tea bushes. These produce 30 tons of tea annually.
Giddapahar Tea Estate – History
Established in 1881, Giddapahar Tea Estate has been the property of the Shaw family ever since. They have always been managing the the tea garden like a family venture, and this is still the case today. At present, the brothers Himashu and Sudhanshu are in charge of the cultivation, production and distribution of their produced teas. Today, Giddapahar is the traditional Darjeeling tea garden that matches the definition of a heritage family venture in the narrower sense best.
Tea from India at Siam Tea Shop
The sustainable trend to more quality with tea on the western market increasingly bears sweet fruit in India, too. Year after year, the mayor tea estates in Darjeeling and Assam compete for the market’s recognition for each season’s best “First Flush“, “Second Flush” or “Autumnal”. However, not only quality comes from India at new levels today, but also completely new diversity of India’s tea portfolio. Black tea, for example, the classic of Indian teas, suddenly comes around in the most diverse appearances. The spectrum reaches from the modern, flowery, spring-hearted first flush to full-bodied, dark roasted second flushes to earthy and malty “autumnals”. One example for a modern, somewhat „greener“ processed First Flush, as it is typical for many estates today, is our Giddapahar Spring Gold First Flush 2017..
The Indian First Flush Season
Even though we might know the term “First Flush” only from India, this doesn’t mean there weren’t any “first flushes” – first spring pickings – anywhere else. Much rather, the first pickings after the winter break enjoys specialty status, wherever tea is grown. Themain reason for this is the particular, taste-relevant pattern of active substances in the tea leaf after the “winter break”. In fact, picking is put on hold during the cold season for several months in all major tea cultivation countries. But it is not only the picking break that brings the tea plants relief. What adds, is that the cool climate – especially in combination with hig humidity and/or fog – soothes the plants and promotes the accumulation of active substances. In spring then, with rising temperatures and days getting longer, the plant drives these active substances into the young leaves and buds. And this is something… you can taste!
Giddapahar Spring Gold – First Flush 2017
We*ll have to credit this tea garden for its Giddapahar Spring Gold First Flush 2017 with one thing even before getting to try. Namely, that the dry ta leaves material is true eye candy. A rare combination of brown, red and turquoise shades that most probably only Darjeeling’ modern first flushes processing can evoke. And what looks that good, of course, tastes good, too! Despite this early first flush’s (March 207) comparably low buds ratio, Giddapahar Spring Gold 2017 holds some positive surprises. Instead of the dominant flowery notes that are typical for many first flushes, it comes with heavy sweetness and seductive dried fruit aroma. The mild roasting takes the spicy edges off this tea, giving way from a broad spectum of malty notes. And it’s mainly these notes that will linger on your palate long after actually drinking this tea.
First, pour 200-250 ml water of a temperature of 90°C-100°C over 4g Giddapahar Spring Gold 2017. Then, let infuse for 3-5 minutes for mild a full-bodied Darjeeling first flush tea. Plus, a just as wonderful second infusion is produced in another 5 minutes go of the leaf material.
From Giddapahar tea garden, please also try their 2016 “autumnal” (autumn flush) here in Siam Tea Shop:
In addition to Giddapahars Spring Gold, we are offering you the following other 2017 first flushes at Siam Tea Shop:
Giddapahar Spring Gold FF 2017 – wet leaves after infusion