Description
Okayti “Autumnal” FTGFOP1
Okayti “Autumnal” FTGFOP1 is the top grade of the autumn picking at Okayti tea garden in Darjeeling. The classic-orthodox processed black tea offers a reflection of the progressed season both in terms of color and aroma. To this effect, the taste of the leaves, ranging from dark green to a variety of shades of brown to even black, in the infusion harmoniously combines the spicy muscatel notes of summer with a complex spectrum of fruity-sweet and malty notes to create a beguiling autumnal dance of extraordinary variety and depth. At this, “FTGFOP1” stands for “Finest Tippy Golden Flowery Orange Pekoe” from the the first picking run of the respective season. That is, the best quality of the respective picking.
Okayti Darjeeling “Autumnal” FTGFOP1 – trockene Teeblätter
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Processing
The processing of Okayti tea garden’s “Autumnal” follows a careful process to preserve the unique aromas and properties. Here is the typical sequence, reflecting the basic principle of black tea processing:
- Picking: Only the youngest, most tender leaves and buds are hand-picked to ensure best quality.
- Withering: The freshly picked leaves slightly wither in order to remove excess moistur.
- Rolling: The leaves are gently rolled to break up the cell structure and promote oxidation.
- Oxidation: The rolled leaves are exposed to air, allowing the tea to develop its characteristic color and flavor.
- Drying: The subsequent drying also serves to stop the enzymatic oxidation process through heat fed.
Preparation
Begin by pouring ca. 3g/100ml of Okayti Second Flush FTGFOP1 into the teapot with boiling hot water (90°C-100°C). Depending on the desired flavor intensity, steep for 3-5 minutes for a full-bodied first infusion that represents the tea’s entire flavor spectrum. Then, pour it into a serving pot or directly into the tea cup(s). A subsequent infusion is also possible, keeping more than just the long-lasting aftertaste alive.
Okayti – The Tea Garden
The Story
The establishment and initial plantation of the Okayti Tea Estate date back to the early 1870s. Located in the undulating hills of the picturesque Mirik Valley, 45 kilometers from Darjeeling city, this tea garden stretches across altitudes from 1770 to 2360 meters, making it one of the highest tea gardens in the region. Tea bushes cover abut 208 hectares of the total 647-hectare cultivation area. The plantation, originally operating under the name “Rangdoo”, became so popular soon after its inception that the tea produced from it was referred to as “the only okay tea” among locals. Consequently, the garden was eventually renamed “Okayti”.
“Okayti” – one of the higehest tea gardens in Darjeeling
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The Estate
Okayti borders the Mechi River, which separates India from Nepal, to the west. Amidst breathtaking greenery and an impressive variety of flora and fauna, the estate is surrounded by tall pine trees, offering a remarkable view of the Himalayas. The natural beauty of the landscape, with waterfalls, tall pines, and the magnificent backdrop of the Himalayas, makes Okayti one of the most beautiful tea gardens in Darjeeling. Within the garden lies the village of Bisacre (Nepali: “twenty acres of land”), where many of the tea garden’s workers live. The house of the first (British) operator, built in the Victorian style, still adorns the property.
Traditionelle Handpflückung @ Okayti Teegarten, Darjeeling
The gentle slopes, subtropical climate, and mineral-rich soil provide optimal conditions for tea cultivation. The unique terroir yields an equally exceptional and characteristic Darjeeling tea – remarkable in quality, taste, and aroma, characteristic of a Darjeeling tea that truly lives up to the title of “Champagne among teas”.
The Okayti factory building’s construction took place in 1888, making it one of the oldest tea factories in Darjeeling. It produces 150,000 kilograms of tea annually. While the building itself retains its original style, the processing facilities recently gave way to state-of-the-art equipment. Other modern achievements of the tea garden include ecologically certified cultivation and socially responsible production.
Map of Darjeeling – Okayti Tea Garden
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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 characteristic Darjeeling second flush black tea at its best is our Ringtong Second Flush FTGFOP1.
Darjeeling Autumnals
The autumn flushes, also called “autumnals”, today ever more often are referred to as the “lost treasure of Darjeeling”. But, actually, why “lost”? Well, if it comes to tea from Darjeeling (or Assam, for that matter), it used to be all about first and second Flushes, i.e. the teas from the first and second spring harvest seasons. Later summer pickings, on the other hand – and even more the autumn flushes – used to wear a perceived labeling of low quality. Especially the “autumnals”, however, do not deserve this reputation in any way. Who doesn’t know this, hasn’t tried! And our Okayti “Autumnal” FTGFOP1 has all it takes to convince any friend of black teas of the contrary!
At Siam Tea Shop, Darjeeling Autumnals have been a fix part of the portfolio ever since 2016. And this not just in the shop, but alos in our cup. Because the autumn flushes’ multi-facetted gentleness and comparably low caffeine content, the late season’s teas are a perfect treat for long autumn evenings. And, as incredible this might sound, are a reason to look forward to autumn!
For more information about tea from Darjeeling in general, read the pertinent article at Siam Tea Blog:
Tea from Darjeeling – Between Colonial Roots and a New Identity
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