Description

Ringtong Second Flush FTGFOP1

Ringtong Second Flush FTGFOP1 – dry tea leaves

click picture(s) to enlarge

The summer harvest of Darjeeling’s Ringtong tea garden captivates with its rich and diverse flavors, showcasing the characteristic fullness typical of good second flush teas. The deep copper-red cup alone exudes an intense, seductive aroma, promising an extraordinary tasting experience. Intense malt and muscatel notes, combined with ripe summer fruits, are perfectly balanced with a hint of honey and nuts, imparting a delightful sweetness to the tea. This, in turn, harmoniously blends with a subtle astringency, creating a wonderfully balanced overall profile. The second flush Ringtong Darjeeling tea leaves a subtle, slightly spicy aftertaste that continues to dance gently on the tongue long after the actual enjoyment.

The carefully processed, hand-picked whole tea leaves with a 2+1 plucking standard are not only a visual delight but also a testament to the exceptional picking and processing quality bestowed upon Ringtong Second Flush. In the dry leaves, the tea leaves, ranging in shades of brown, contrast beautifully with the silvery buds adorned with fine hairs. Together, the flawlessly processed tea leaves and the copper-red cup color of the Ringtong Second Flush Darjeeling tea create a visual masterpiece that fulfills expectations for an excellent Darjeeling tea at first sight and arouses anticipation for an extraordinary taste.

Ringtong Second Flush – Picking and Processing

The plucking takes place in the early morning. At that time of day, the air is still cool, and the leaves are still covered with morning dew. During this time, tea pluckers employ special techniques to selectively pick only the delicate, young leaf buds and the topmost leaf, which are particularly rich in aromas and flavors. After the tea leaves’ transport to the tea factory, they typically undergo the following processing steps for Second Flush teas, typically resulting in a classic, highly oxidized black tea:

1. Withering: Freshly harvested leaves are spread in flat layers on bamboo mats. They are then left exposed to the sun or placed in a well-ventilated room for several hours. This step reduces the moisture content of the leaves and makes them more flexible for subsequent processing.
2. Rolling and Breaking: The withered leaves undergo gentle rolling and breaking up to disrupt the cell structure and release enzymes. This process influences the tea’s oxidation level, which is crucial for its taste and aroma.
3. Oxidation: The broken leaves oxidize in a controlled environment. During this phase, enzymes react with oxygen, causing a change in leaf color from green to various shades of brown. This step typically lasts several hours and is carefully monitored to achieve the desired oxidation level.
4. Drying: After oxidation, the tea leaves undergo final drying to remove excess moisture. This usually takes place by heating the leaves in specialized drying ovens. The drying process stabilizes the tea and preserves its aroma.
5. Sieving and Sorting: The dried tea leaves undergo mechanical or manual sieving and sorting to separate leaf particles from dust particles. This step contributes to quality control and ensures that only the best leaves make it into the final Second Flush tea.

Ringtong Second Flush FTGFOP1 – wet tea leaves

Preparation

Begin by pouring 2-3g/100ml of Ringtong 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 still possible and maintains more than just the long-lasting aftertaste!

Ringtong – The Tea Garden

Amidst the scenic landscapes of Darjeeling, West Bengal, India, lies the historic Ringtong Tea Garden. Founded as early as 1856, it is is one of the oldest tea plantations in the region. Ringtong is located between the renowned tea gardens of Margaret’s Hope and Balason in the northern Kurseong Valley. At this, the tea garden covers altitudes of 1000 to 1700 meters above sea level. The south-west facing slopes cover an area of 338 hectares.

Located just 16km from the capital of Darjeeling, Ringtong Tea Garden has a rich history. At this, the name “Ringtong” is an association with the “first morning bell”, which symbolizes the beginning of a new working day in the tea fields. After a fire destroyed the tea factory in 1996, the tea garden had to close. It was only in January 2014 that Ringtong Tea Company Pvt Ltd, led by Kavita and Sanjay Choudhry, revived the garden and resumed tea production. Since then, the new operators have been pursuing an approach of sustainable cultivation and tea production based on high quality specifications. This eventually resulted in the award of the renowned “Rainforest Alliance” certificate, which further underlines the tea garden’s commitment to sustainable practices.

Visitors to the Ringtong Tea Garden have the opportunity to explore the legacy of the historic plantation. You can learn more about cultivation techniques and experience the unique flavors of Ringtong teas. The guided tours also provide an insight into the art of tea processing required for true Artisan quality. In addition, the garden offers breathtaking views of the surrounding Himalayan mountains and verdant valleys, making it a popular retreat for nature lovers. The video linked below gives a good impression of this:

https://www.youtube.com/watch?v=48pi0JZRUMs

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.

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 highlight this sweetness at its best, Darjeeling tea gardens generally process their second flushes to classic black tea. As a result, most Darjeeling tea lovers will have a place for both in their hearts – and in their cupboards. And some of them even prefer the black second flush’s sweet dark roast from the floweriness of the first flushes.

And here’s to other Darjeeling second flushes at Siam Tea Shop:

• Darjeeling Second Flushes @ Siam Tea Shop

For teas of Darjeeling’s spring picking (“First Flushes”), please click the following link:

• Darjeeling First Flushes @ Siam Tea Shop

In addition, check here for our annual offer of Darjeeling’s mild and aromatic “Autumnals” (autumn pickings):

• “Autumnals”@ Siam Tea Shop