Goomtee Tea Estate – The Tea Garden
Goomtee Tea Estate, located in Darjeeling’s Kurseong Valley (= “land of orchids”), covers an area of 300 ha land. At this, is spreads across altitudes between 1000 and 2000 meters and is embedded in one of the most pictoresque landscapes of Darjeeling. Also, Kurseong Valley has a reputation for producing Darjeeling’s very finest teas. Other tea gardens of the same region are Jungpana, bordering Goomtee in the east, and the Makaibari and Castleton tea estates in the west. All 3 tea gardens share a worldwide reputation for best in class Darjeeling teas. Further, the region’s climate is characterized by comparably cool temperatures, moderate rainfalls and the constant shift between fog and sunshine. This way, Goomtee tea garden benefits of conditions that just couldn’t be more ideal for tea cultivation. As a result, the Goomtee’s seasonal pickings regularly are among the most aromatic teas of India.
Goomtee Tea Estate – Social & Environment
Initially, the tea garden had been planted with China varieties back in 1899 by the British pioneer Henry Lennox. After several changes of proprietors, it became property of the Kejriwal family in 1959 and has since been under the competent management of Mister Mahabir Prasad. Mister Prasad runs Goomtee Tea Estate as a family venture, in which the 4th generation is just about getting ready to take over.
Several waterfalls and a gorgeously landscaped flower garden, as well as the estate’s old mansion are integral parts of the tea garden.
Goomtee Tee-Estate – Tradition and Modernity
During the past 4 decades, plantation and tea factory have been subject to comprehensive modernization. At this, the present co-manager, Mr. Ashok Kumar, particularly focuses on nurturing a novel harmony between traditional Darjeeling tea-making art and state of the art processing technology. Goomtee Tea Garden virtually serves as a role model regarding information and transparency of products and processes. From the picking of the tea leaf, across the whole processing chain, to packaging and dispatch, all data of a tea are meticulously documented and passed on. This way, the tea lover at the end of the chain gets to learn all important information about their tea. This includes data such as cultivar, picking standard and season or even the applicable patch of the tea garden, it’s altitude and climate conditions, plus all relevant processing parameters.
Goomtee Spring Oolong First Flush 2018
With the Goomtee Spring Oolong First Flush 2018, this Darjeeling tea estate makes another step in the development of modern first flush processing in Darjeeling. Here, the line between black tea and Oolong tea processing has been blurring for a while already, in a way that makes it even hard to clearly assign the result to any of the two categories. Now, thanks to rich downpours and temporarily snow-covered tea gardens during the preceding winter, 2018 is a truly exceptional year for Darjeeling teas. And whoever is lucky enough getting to try Goomtee Spring Oolong in this special season, will certainly agree that the development of first flush processing in Darjeeling is going in a very good direction!
The Indian First Flush Season
Actually, we might know the term “First Flush” from India only. However, this doesn’t mean there weren’t any “first flushes” – first spring pickings – anywhere else. Much rather, the first pickings after the winter break enjoy specialty status, wherever tea is grown. The main reason for this is the particular, taste-relevant pattern of active substances in the tea leaf after the “winter break”. For once, picking stops for several months during the cold season 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 soothes the plants and promotes the accumulation of active substances. This applies especially in combination with high humidity and/or fog. 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!
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 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 first flush to full-bodied, dark roast second flushes to earthy and malty “autumnals”. One example for a first flush perfectly combining modern first flush processing with the classic features of a Darjeeling tea and representative of India’s newly defined quality approach is our Goomtee Spring Oolong First Flush 2018.
Pour water of a temperature of 90°C-100°C over 4g Goomtee Spring Oolong First Flush 2018 and let infuse for 3 minutes. You might produce a just as wonderful second infusion giving the leaf material another 5 minutes go.
Please see here for more first flush teas from Darjeeling @ Siam Tea Shop: