Description
Okayti Second Flush FTGFOP1
Okayti Second Flush FTGFOP1 is an aromatic “Second Flush” from the eponymous Darjeeling tea garden, harvested during the first summer picking. It impresses with a rich and intense bouquet and an impressively complex spectrum of flavor nuances. Within it, malty, fruity-sweet, and spicy muscatel notes come together to create a harmonious overall composition. This, in turn, gently unfolds on the tongue and palate, culminating in full-bodied richness and leaving a long-lasting, refreshing aftertaste.
Okayti Darjeeling Second Flush FTGFOP1 – dry tea leaves
click pictures(s) to enlarge
The tea leaves, plucked with a 2+1 standard, remain whole thanks to careful hand-picking and processing oriented towards artisan standards. The dry tea leaves, in different shades of brown, are nestled among silvery shimmering buds. The quality of picking and processing becomes obvious in the wet tea leaves, ranging in color from dark green to brown after infusion. Equally impressive is the visual appearance of the clear, copper-red cup, reminiscent of the sunset over the mountains of Darjeeling.
The picking of Second Flush Darjeeling tea takes place at the beginning of the second annual picking period, typically in June/July. During this time, teas with a stronger taste and full body are produced.
Okayti Second Flush FTGFOP1 – Processing
The processing of Second Flush at the Okayti tea garden follows a careful process to preserve the unique flavors and characteristics. Here is the typical sequence:
- Picking: Only young, tender leaves and buds are hand-picked to ensure best possible quality.
- Withering: The fresh leaves undergo light withering to remove excess moisture.
- Rolling: The leaves undergo gentle rolling to break 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 leaves then undergo final drying, stopping the oxidation process through the application of heat.
Preparation
Begin by pouring 2-3g/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 entire flavor spectrum of the tea. Then, pour it into a serving pot or directly into the tea cup. A subsequent infusion is also possible and maintains 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 Darjeeling’s highest altitude tea gardens
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.
Traditional Hand Picking @ Okayti Tea Garden, 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.
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 Okayti Second Flush FTGFOP1.
The Indian Second Flush Season
Most of us might know the term “second flush” only from India. However, this doesn’t mean there wouldn’t be any “second flushes” – summer pickings – in other tea regions, too. Though the spring picking generally enjoys the highest prestige among tea lovers for most types of tea, summer pickings do have their own favorable features. This applies particular to India, where in summer the flowery notes of the spring picking give way to deep sweetness. To support and highlight this sweetness at its best, Darjeeling tea gardens generally process their second flushes to classic black tea. As a result, most friends of Darjeeling tea will have a place for both in their hearts – and in their cupboards. And there are even tea lovers, who prefer the sweet dark roast of a black second flush from the floweriness of the first flushes.
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