giddapahar tea estate

Darjeeling Tea Gardens Complete List 90 Tea Estate

Darjeeling Tea Garden

THE INCEPTION:

According to records, the first commercial tea gardens planted out by the British tea interest were Tukvar, Steinthal, and Aloobari tea estates. This was in 1852 and this entire plantation used seeds that were raised in the government nurseries.

Darjeeling was then only a sparsely populated hamlet that was being used as a hill resort by the army and some affluent people.

Tea, being a labor-intensive enterprise, required a sufficient number of workers to plant, tend, pluck and finally manufacture the produce. For this, employment was offered to people from across the border of Nepal.

It appears that in 1866, Darjeeling had 39 gardens producing a total crop of 21,000 kilograms of tea. In 1870, the number of gardens increased to 56 to produce about 71,000 kgs of tea harvested from 4,400 hectares.

During 1860-64, the Darjeeling Company was established with 4 gardens while the Darjeeling Consolidated Tea CO. dates back to 1896. By 1874, tea in Darjeeling was found to be a profitable venture and there were 113 gardens with approximately 6000 hectares.

List of Complete 90 Tea estate in Darjeeling

Aloobari Tea Estate
Ambiok(Hilton) Tea Estate
Ambootia Tea Estate
Arya Tea Estate (Sidrabong)
Avongrove Tea Estate
Badamtam Tea Estate
Balasun Tea Estate
Bannockburn Tea Estate
Barnesbeg Tea Estate (North Tukvar)
Castleton Tea Estate
Chamong Tea Estate
Chongtong Tea Estate
Dhajea Tea Estate
Dilaram Tea Estate
Dooteriah Tea Estate
Edenvale Tea Estate (Maharani)
Gayabari Tea Estate (Millikthong)
Giddapahar Tea Estate
Gielle Tea Estate
Ging Tea Estate
Glenburn Tea Estate
Goomtee Tea Estate
Gopaldhara Tea Estate
Happy Valley Tea Estate
Jogamaya Tea Estate
Jungapana Tea Estate (Jungapana Upper)
Kalej Valley Tea Estate
Kanchaan View Tea Estate (Rungeet)
Kumai Tea Estate (Snow View)
Lingia Tea Estate
Liza hill Tea Estate
Longview Tea Estate (High Lands)
Lopchu Tea Estate
Mahalderam Tea Estate
Makaibari Tea Estate
Margaret’s Hope Tea Estate
Marybong Tea Estate
Mim Tea Estate
Mission Hill Tea Estate
Mohan Majhua Tea Estate
Moonteviot Tea Estate
Moondakotee Tea Estate
Mullootar Tea Estate
Nagari Tea Estate
Namring Tea Estate (& Namring Upper)
Nagri Farm Tea Estate (Makurjung)
Narbada Majhua Tea Estate
North Tukvar Tea Estate
Nurbong Tea Estate
Oaks Tea Estate
Okayti Tea Estate
Orange Valley Tea Estate
Pandam Tea Estate
Peshok Tea Estate
Phoobsering Tea Estate
Phuguri Tea Estate
Poobong Tea Estate
Pussimbing Tea Estate (Minzoo)
Rangaroon Tea Estate
Ringtong Tea Estate
Risheehat Tea Estate
Rohini Tea Estate
Runglee-Rungliot Tea Estate
Rungmook Tea Estate (Cedars)
Samabeong Tea Estate
Seepoydhoorah Tea Estate (Chamling)
Seeyok Tea Estate (Spring Valley)
Selim Hill Tea Estate
Selimbong Tea Estate (Rongbong)
Singbulli Tea Estate
Singell Tea Estate
Singtam Tea Estate
Sivitar Tea Estate
Soom Tea Estate
Sourenee Tea Estate
Springside Tea Estate
Steinthal Tea Estate
Sungma Tea Estate
Teesta Valley Tea Estate
Thurbo Tea Estate
Tindharia Tea Estate
Tukvar Tea Estate (Puttabong)
Takdah Tea Estate
Tumsong Tea Estate
Turzum Tea Estate
Upper Fagu Tea Estate
Vah Tukvar Tea Estate (Shree Dwarika)

Is Darjeeling famous for its tea garden?

Darjeeling’s tea estates offer a deep insight into what goes behind that perfect cup of brew. While Darjeeling is a quintessential hill station in West Bengal, it is seldom visited for its gorgeous tea estates

How does Darjeeling Tea Taste?

“Champagne of teas,” with musky-sweet tasting notes similar to muscat wine. But it can also have delicate vegetal, mossy, fruity, and citrus flavors. Though Darjeeling is an Indian-grown tea (from, you got it, Darjeeling), the leaves are actually Chinese.

Which is the best tea garden in Darjeeling?

Glenburn Tea Estate is the best Tea garden in Darjeeling.

How many tea gardens are there in Darjeeling?

There are around 80 to 90 tea gardens in the districts of Darjeeling, Kurseong, and Kalimpong, that are termed Darjeeling Tea.

What is the Darjeeling tea garden?

Teas grown and cultivated in Darjeeling, Mirik, Kurseong, and Kalimpong are termed Darjeeling Tea by the Tea Board of India.

 Some of the finest Darjeeling Tea Producing gardens are listed below:

Arya Darjeeling Tea Estate

Arya Tea Estate
Arya Tea Estate

Arya Tea Estate, also known as ‘Sidrabong Tea Garden’ was named by a Buddhist monk in the early 18th century and meant ‘Water Holy Fish’. This garden was established by Buddhist monks who developed and cultured different varieties of Chinese seeds at the time. Since the early years of its existence, these monks practiced Ayurveda medical science, and the garden today preserves the house where they used to live.

Ayurvedic medicine is a system of traditional medicine native to the Indian subcontinent and practiced in other parts of the world as a form of alternative medicine. To reach the garden can be hard for it is located at an average altitude of 1500 meters above sea level with 60 degrees average inclination.

The plantation starts at an altitude of 1820 meters spreading down to 900 meters. 300 acres of land is cultivated under tea and used to produce about 90 MT. After the estate was fully certified as ‘ORGANIC’ by IMO Switzerland for the EU and USDA, this has resulted in the crop falling to 65 MT.

The conversion to organic is in keeping with the management’s philosophy for safeguarding consumer health while offering a premium product as well as showing the Estate’s regard for the environment and their commitment to the community.

Badamtam Darjeeling Tea Estate

Badamtam Tea Estate was planted in 1861 by Christine Barnes having a century of heritage. Its name is said to have been derived from a Lepcha word, which meant a bamboo carrier. It is one of the most scenic gardens representing a magnificent view of Kanchenjunga. A calm and majestic, fourteen feet high bronze statue of the Buddha, sculpted by a renowned artist, poses like a guardian of peace over the vistas of tea bushes.

Badamtam teas are considered excellent Darjeeling teas are known for their delicate and light China as well as brisk and bright Assam types. It boasts of modern management methods, state-of-the-art machinery, bio-dynamic processes, and a reliable and dedicated workforce that combine to contribute to the garden’s excellence.

Barnesbeg Darjeeling Tea Estate

This Darjeeling tea garden was originally planted by Christine Barnes in the year 1877. Its name was derived from Barnes’ bagh or garden. It is known for very good Darjeeling teas and has developed a certain mystique over the years. The deep faith and strong religious beliefs of the Buddhist, Hindu, Muslim, and Christian communities mingle as one in this garden.

One of the picturesque gardens facing the majestic peaks of Kanchenjunga, the garden enjoys balmy cool weather with a little Rangeet river gushing down the valley. Well-drained slopes and moderate climate bring out the best in the bushes. Its Assam bushes produce well styles of teas with a brisk taste.

Castleton Darjeeling Tea Estate

castleton tea estate
Castleton Tea Estate

Originally planted in 1885 by Dr. Charles Graham, the slopes of Castleton span Kurseong, Pankhabari, and the Hill Card Roads. The name Castleton has been derived from a building that looked like a castle and still exists in Kurseong. This Castle (‘Bank Ghar’) belonged to a moneylender who made the grandiose fort.

The original name of this garden was Kumseri. The various sections of these gardens have not been given numbers but names such as Bhalu Khop (bear cave), Jim Basha (the erstwhile manager’s domain), and Dhobitar (washerman’s clothesline), Baseri (resting place).

Castleton’s teas are created from select and pure China bushes that are exquisite and delicate. The teas have rose-like fragrances, golden like sun-spun amber, and are most prized for their unique ‘muscatel’ comparable to sweet summer wines with intense fragrant top notes of musk.

Chamong Tea Estate

Glenburn Tea Estate

Arguably the most famous, Glenburn provides an idyllic retreat to the tea aficionado. Established by the Scottish tea planters in 1860, Glenburn is a sprawling tea estate, covering about 1,600 acres of verdant forests, rolling hills, river valleys, and quaint villages.

Giddapahar Darjeeling Tea Estate

Giddapahar is located on a mountain just a short drive from Kurseong, The garden is situated at 4864 feet above sea level. The Estate is a small family-owned Darjeeling tea estate. It’s also known as “Eagles Cliff” which is very close to Kurseong town. From the estate, one can view the magnificent sight of the mountains, perfect for taking photographs.

Green Tea:Giddapahar Wonder Green Tea
Black Tea:Giddapahar SOP SPL Black Tea
Black Tea:Giddapahar Darjeeling Tea Online
Black Tea:Giddapahar Darjeeling First Flush Tea

The town even has a point known as “Eagles Craig”, a tourist point from where the plains are exposed to the viewer in a gigantic form. Giddapahar is almost 100% covered with pure china tea bushes and has followed the legendary classic grade production of Darjeeling Teas. The tea from Giddapahar Estate is very delicate due to the lower temperatures and being covered by mist for much of the year. Teas had been planted and picked in an orthodox way. Due to the temperature, the tea bushes from the estate were forced to grow slowly producing a fine bouquet with great aromatic quality and delicate floral smell.

Goomtee Darjeeling Tea Estate

Goomtee Tea Estate is a glorious garden located between Jungpana to the East and Castleton to the West. Mr. Henry Lennox, a British pioneer, was the first that planted the garden in 1899. It was taken over by another famous planter Mr. G. W. O’Brien.

The ruling Rana family of Nepal purchased it from Mr. O’Brien after World War II. By the mid-fifties, the garden management was taken over by Mr. Mahabir Prasad and the Kejriwal family.

Due to the high demand for organic teas all over the world, the Majhua Division of Goomtee is presently in the 3rd and final year of conversion to Organic farming under the guidance and inspection of IMO/Switzerland, The tea is processed separately in the Goomtee Factory as per ISO 9001 and HACCP standards.

Darjeeling Tea from Goomtee is processed in the traditional “Orthodox” way. Breeded and harvested at the high altitude of over 4500 ft combined with excellent harvesting methods, this ensured the quality of pure china tea leaf.

The withered leaf is removed from the trough and loaded into rolling machines. The leaf is rolled under pressure resulting in the release of natural juices that promote oxidation and pigmentation. The leaf is thinly spread in a cool, well-ventilated room to slowly ferment. These distinguished teas are being marketed as “Muscatel Valley”, sold along with Goomtee teas.

Jogmaya Tea Estate

Jogmaya Tea Garden is located on the gentle slopes of Kurseong valley which is at a distance of 4 kilometers from Kurseong town. The chinary tea bushes along with some clonal varietals in this garden are grown at an elevation from 4500 feet to 5200 feet from sea level. The tea bushes are planted in an area of 94 hectares out of the total 115 hectares of the garden area

Jungpana Darjeeling Tea Estate

Jungpana is a tiny estate nestled in the hills of the Darjeeling region. This beautiful garden is famous for the muscatel flavor of its teas. Originally planted by the British, the estate was passed into the royal hands of the Ranas of  Nepal and is now owned by the Kejriwal family since 1953. The distinct flavor from this estate is a result of the micro-climate on the south side of the mountain where this estate is located.

They use pure china bushes and manufacturing techniques, resulting in the finest example of richness in flavor and bouquet that Darjeeling teas are renowned for. Jungpana is a garden of the highest quality in Darjeeling, it enjoys the most unique microclimatic and soil conditions. Jungpana has remained the leading quality estate of Darjeeling.

Prestigious outlets like Fortnum and Mason and Harrods in London, Mitsui Norraine of Japan, and boutiques of Germany continue to patronize Jungpana. Jungpana is also a favorite with some of the finest restaurants in Western Germany and its muscatel flavor. It is believed widely that Jungpana teas made it to the royal family of the U.K. We can brief it as a connoisseur’s delight.

Puttabong Darjeeling Tea Estate

Puttabong is one of the first tea estates in Darjeeling and covers over 22 km ending at the little Rungeet river. Planted with Darjeeling clonal, cherry bushes, and clonal tea stock especially to meet agro-climatic conditions of the area, it produces good Darjeeling tea.

Thurbo Darjeeling Tea Estate

Thurbo is a very famous name when it comes to Darjeeling Tea. As with most Darjeeling tea gardens, there is a unique story behind its name which is based on a historic event. The British set up a camp in the estate to invade Nepal. The word camp is known as ‘Tomb’ in the local dialect and hence over the years, the name has become Thurbo.

The hills and peaks of Nepal are visible from here as it is located in the shadow of the mighty Kanchenjunga. Small streams and rivulets mark its boundaries and the Mechi and Rangbang gurgle down to the plans with orange orchards and orchid farms lending an exotic charm to the tea. Turbo’s indigenous clonal teas have a unique character, this combined with other ‘jats’ like P316 & AV2 grows matchless autumnal teas. The teas imbue a rare and delicate fragrance. Its China is bright and flavor and Assam hybrids round and sweet.

Gopaldhara Darjeeling Tea Estate

This Darjeeling tea garden was originally planted by Christine Barnes in the year 1877. Its name was derived from Barnes’ bagh or garden. It is known for very good Darjeeling teas and has developed a certain mystique over the years. The deep faith and strong religious beliefs of the Buddhist, Hindu, Muslim, and Christian communities mingle as one in this garden

One of the picturesque gardens facing the majestic peaks of Kanchenjunga, the garden enjoys balmy cool weather with a little Rangeet river gushing down the valley. Well-drained slopes and moderate climate bring out the best in the bushes. Its Assam bushes produce well styles of teas with a brisk taste.

Lopchu Darjeeling Tea Estate

Lopchu Tea Estate

Lopchu is situated between Darjeeling and Teesta; produces tea that is instantly recognized by connoisseurs the world over for its fragrant leaf. Lopchu garden has about 226 acres under tea production and much of the tea gets exported to Germany and other European countries. 95% of the tea trees were originally transplanted from Yunnan Province in China..

Chinese bushes together with the unique climate in Darjeeling have given Lopchu a delicate muscatel flavor, a fine aroma that is known for a soothing experience. Lopchu teas can be enjoyed not just when it’s hot but also cold

Margarets Hope Darjeeling Tea Estate

Margaret Hope Tea Estate

Margarets Hope is a world-famous name when it comes to Darjeeling Tea. Earlier known as Bara Ringtone, it was started in 1830 as a small plantation and became commercially viable in 1864 with China variety of plants. The current Margarets Hope Tea factory was set up in the year 1930 by Mr. John Taylor with Mr. Longsin’s help (a Chinese businessman).

The unusual name ‘Margaret’s Hope’ was given to the garden in 1927 by the then owner Mr. Cruikshank. His daughter, Margaret, enchanted by the beauty of this garden was deeply attached to the place. Before leaving for England, she promised to return but unfortunately died of a lethal tropical disease on board the ship, never to return. Thus in her memory, her father changed the name to Margaret’s Hope.

Okayti Darjeeling Tea Estate

Okayti Tea Estate is located in the Mirik Valley of Darjeeling at an altitude ranging from 1770 mts to 2360 mts. Spread on 608 hectars of forest land, Okayti has a planted area of 208 hectares and can be approached by air through the airport of Bagdogra.

Owned by the Kumbhat family for generations, the garden which started in 1888, has one of the oldest tea factory in the region. Recently a new factory has been built employing the newest techniques of fermenting and drying the teas.

Although Okayti is known the world over, locally the estate is affectionately called by the name Rangdoo. Okayti is located on the banks of River Mechi which runs along the border of Nepal. The estate employs about 700 employees from the local areas, including the Nepalese village of Antu, which is perched on the opposite banks of Mechi in Nepal.

The estate is divided into upper and lower divisions and produces 140,000 kgs of tea, most of which is exported to the US, Europe, and Japan.

Phuguri Darjeeling Tea Estate

Phuguri, located in Mirik Valley, claims to produce one of the finest clonal in Darjeeling. It is also one of the largest tea-producing gardens in Darjeeling with an excess of 170,000 kgs and replaces its old tea bushes to the tune of 2% every year.

Rohini Darjeeling Tea Estate

Rohini has a chequered history. It had been closed for a long period of 30 years from 1962 to 1994 till the Saria family revived it and started replanting it. Out of the 138 hectares, 108 hectares is young planted teas from 1994 onwards and have not attained maturity.

The garden is divided into four divisions. The lower division is called Jaberhat and is around 24 Hectares. The mid-elevation divisions are called Kotidhara and Pailodhora. These two divisions together are around 76 Hectares and it produces very high-quality teas. It has been planted with AV2 and T-78 clones mostly.

Tukuriya is the highest division at an average elevation of 4400 FT and stretches right up to Kurseong town. This is mostly the old tea area which now today would be more than 100 years old. The entire garden is accessible by road except for Pailodhora.

Sungma Darjeeling Tea Estate

Sungma is a famous Darjeeling garden producing some of the finest first and second flush teas. It contains mostly china hybrid and approximately 10% Darjeeling quality clones. The climatic conditions mostly results in a very delicate aroma and mellow liquor of tea.

Sungma Tea Clonal Delight (450G) Darjeeling Tea Price

Temi Darjeeling Tea Estate

Tea grown in Sikkim is famous for its brand name ‘Temi Tea’. Temi Tea estate is located in Temi, South Sikkim and is one of the best tea-producing tea estates in the country. It was established in the year 1969 with an estimated area of  437 acres. It employs a total number of 406 workers and 43 staff members. 

It produces about 100 MT of tea annually. During the year 1997-98, the production figure of  Temi    Tea garden has drastically improved by producing 1,16,000 Kgs. of tea leaves which is the highest record ever achieved to date. During this year total revenue of  Rs.  2.18 crores was credited to the State exchequer. Temi tea garden received the All  India Quality  Award; from the Tea  Board of  India for the two consecutive years i.e. 1994 and 1995.

The orthodox variety of tea of  Temi Tea is very rich in flavor and has high export potential,  which is only partially tapped thus far. To its credit, Temi Tea fetches one of the highest prices at the  Kolkata  Tea Auction. Under the assistance of the Temi  Tea  Board, tea growers’ society like  Sang-Martam  Tea  Growers’  Cooperative Society has started flourishing which will further increase the products.

Efforts are underway to source direct buyers in foreign markets for Sikkim’s tea and the field is open for investors interested in increasing Sikkim’s tea production capabilities. Temi Tea Garden, the only garden in Sikkim, will be fully organic by April 2008. The garden began its foray into organic conversion in April 2005 under the guidance of the Institute of Marketeology (IMO), a Switzerland-based agency.

Makaibari Darjeeling Tea Estate

Makaibari tea Garden is located at Kurseong, land of the white orchid in Darjeeling, It is the world’s first tea factory and was established in 1859. It is a pure organic tea garden. 90% of the teas produced in this garden is exported to Germany, USA & Japan. The climatic conditions and the continuous hard work of the management have resulted in some of the finest produced DARJEELING TEA.

Arya Tea Estate Sidrabong Tea Garden in Darjeeling

Arya Tea Estate

Arya Tea Estate
Arya Tea Estate

Arya Tea Estate was earlier known as ‘Sidrabong’ till 1885 when it was renamed Arya Tea Estate by a group of Buddhist Monks.

In the early 19th Century, the Buddhist Monks were so fascinated with the beauty and serenity of the valley that an attempt to plant varieties of tea seeds then resulted gradually in harvesting quality teas unparalleled elsewhere.

The monks then used to practice Ayurvedic sciences and hence the name Arya a word from the ancient language, Sanskrit which means respected, could be assumed to have derived from and also related indirectly to the word Aryan, a group of Prehistoric people who spoke proto-Indo European, a Caucasian group of Nordic descent which flourished in the Northern Gangetic plains.

Location Of Arya Tea Estate

Arya Tea Estate is located on the outskirts of Darjeeling town. The tea plantation of Arya Tea Estate spreads between 850meters from sea level to as high as 1800 meters.

Postal Address Of The Tea Gaden:

Arya Tea Estate
Darjeeling Railway Station,
Darjeeling (N. F. Rly),
Darjeeling.

Registered & Marketing Office:

Arya Tea Estate,
37, Shakespeare Sarani, 4th Floor,
Kolkata – 700 017
West Bengal
India.

Certifications:
Arya Tea Estate is certified by IMO and JAS as an Organic Tea Estate.

Darjeeling Teas From Arya Tea Estate

Arya Teas are famous as a producer of some of the finest teas from Darjeeling. Interestingly, some of its specialty teas are named after precious stones, undoubtedly so, because fine teas like the Darjeeling teas need to be carefully thought out.

Some Of The Speciality Teas Of Arya Tea Estate Are:

Arya Organic Pearl Tea
Arya Organic Ruby Tea
• Arya Organic Topaz Tea
Arya Organic Emerald Tea
• Arya Organic Diamond Tea
• Arya Organic Clonal Leaf
• Arya Organic Green Leaf Tea

The current director of Arya Tea Estate is Mr. R. K. Bansal, and has its registered and marketing office in Kolkata, West Bengal, India.

Were you looking for specialty teas manufactured by Arya Tea Estate?

Please click on the link and look at the teas listed below to take a look at whether we have cataloged your favorite tea today.

Jogmaya Tea Estate, Kurseong, Darjeeling.

Jogmaya Tea Estate, Kurseong, Darjeeling.

This Darjeeling tea garden was established in the year 1881 and ever since has been under the management and ownership of the Shaw Family. The fourth generation of the Shaw family presently manages this tea garden.

Location of Jogmaya Tea Estate

Jogmaya Tea Garden is located on the gentle slopes of Kurseong valley which is at a distance of 4 kilometers from Kurseong town. The chinary tea bushes along with some clonal varietals in this garden are grown at an elevation from 4500 feet to 5200 feet from sea level. The tea bushes are planted in an area of 94 hectares out of the total 115 hectares of the garden area.

Other notable Darjeeling tea gardens nearby are

  1. Castleton Tea Estate,
  2. Sivitar Tea Estate and
  3. Giddapahar Tea Estate.

Darjeeling Teas of Jogmaya Tea Estate

Jogmaya tea estate is known for its exquisite and characteristic Darjeeling teas grown from the century old china bushes. Its first flush teas from china bushes are most famous and much sought after. This tea from the spring season has a light yellowish liquor, is slightly astringent and mellow to taste, which is the characteristics of an excellent Darjeeling tea.

Jogmaya Tea FTG FOP Special 

This garden also produces exquisite hand-rolled white teas mostly from its AV2 clonal cultivars. These white teas are named Giddapahar Clonal Tips have a floral and smooth taste and are much sought after by tea lovers around the globe. On average, this tea garden produces 30,000kg of Darjeeling teas annually from its 94 hectares of cultivable land.

Certification Of This Garden:

Jogmaya Tea Estate, which is located in the land of white orchid (Kurseong), is certified as an ISO:9001 and ISO:21000 company.

Postal Address of Jogmaya Tea Estate
Jogmaya Tea Estate
P.O: Kurseong
District: Darjeeling
West Bengal – 734203
India

castleton tea estate

Castleton Tea Estate, Kurseong, Darjeeling.

Castleton Tea Estate

Castleton Tea Garden is located in Kurseong’s South Valley, about an hours’ drive from the town of Darjeeling as well as Siliguri.

It was planted in 1885 by Dr. Charles Graham.

The former name of this tea estate was Kumseri but it now derives the present name from a building, named “Bank Ghar” in the vicinity of the garden which reflected the characteristics of a castle. Hence the name Castleton tea estate which produces one of the finest Darjeeling Tea.

Location Of Castleton Tea Estate

Castleton tea estate is located at an altitude ranging from 980 meters to 2300 meters spanning the hilly slopes of Kurseong and Pankhabari. It has a planted area of around 170 hectares which produces one of the world’s best Muscatels, the annual total production stands approximately at 30,545 kilograms.

One interesting aspect of this garden is the practice of naming tea sections by names instead of numbers which is the usual practice.

Hence, the names like “Bhalu Khop” in the local language meaning bear cave, “Dhobitar” meaning washerman’s cloth line, “Baseri” meaning resting place, and “Jim Bhasha”, should be of interest to tea lovers and historians alike.

Other notable Darjeeling tea gardens nearby are

  1. Giddapahar Tea Estate,
  2. Sivitar Tea Estate and
  3. Jogmaya Tea Estate

Certification of Castleton Tea Estate:

Castleton Estate is the first garden to receive the ISO 9002 certification

The garden has also been awarded the ISO9000/HACCP/ISO 22000 Quality Systems Certification

FSSC 22000 Certified
Rainforest Alliance Certified
ETP Certified
(Source Goodricke)

Ownership of Castleton Tea Estate

Castleton Tea Estate, owned by the international group Camellia Plc, is listed on the London Stock Exchange and is governed in India under the Goodricke Group and Amgoorie Group Limited.

Castleton’s Darjeeling Teas:

The Castleton Tea Estate consistently achieves record prices and is known to fetch the highest world prices for its Muscatel teas which are its prized production.

Apart from the Muscatels got from the second flush, Castleton also produces fine First Flush Teas and Autumn Teas.

Contact Address:

Goodricke Group Limited
Camellia House,
14, Gurusaday Road, Kolkata- 700 019
West Bengal

We always ensure to list the most popular, the Castleton teas of Darjeeling at our site. Is this your favorite tea too?

Please take a look at the listing below to see if we have cataloged this Darjeeling tea this year.

Autumn Flush (October into November)

The autumnal leaves produce a liquor colored a ruddy copper, bright auburn, even burgundy. What a surprise to see claret tones glowing in the white tasting cup!

Autumn Flush

The final flush is short, just a few weeks or so on each side of the Diwali holiday celebrated at the end of October or early November.

Darjeeling Green Tea 100 grams

So far from the greenish golds of spring. Sipped, the tea’s flavor is round and more robust than that of the previous flushes, with mellowed hints of musky spice and smoke. There is a sparkle, a slight kick even.

For many insiders, these are the year’s finest teas, a last and final offering from the bushes. But they don’t get much

By the second and third week of November, the harvesting year winds down. Nights get colder, and then the days, too. Production slows. A batch tasting may consist of just a single tea or two.

The last of the leaves are brought in and processed. Workers pack the final chests of tea for the warehouses in Kolkata. A scattering of leaves has been left on the trees by workers, anxious to begin pruning.

White Tea

White Tea

Produced mostly in China’s Fujian province, white tea is the least processed of all teas. However, it takes a long time to produce (2-3 days), and has slight natural oxidation from its long withering process (about 2 days), after which it is baked at low heat, sorted, and baked again.

Arya Diamond Darjeeling Tea Second Flush Classic Clonal Av2

White Tea Online. Darjeeling Tea Loose Leaf 200 grams

Traditionally White Teas are a specialty of The Chinese Province but in recent times DARJEELING has mastered the art of White Tea. Of all the tea families, it is the white teas that undergo the least elaborate manufacturing process, and yet it is also the white teas that are some of the most delicate of all.

There are two main types of White Tea: Silver Needles made solely from long silvery buds, and Bi-Mu-Dan, which is made from stems bearing a bud and two – or sometimes three or four leaves. White Teas are made with leaves left in their natural state. They undergo just two processes: withering and drying.

There are several types of white tea. Some are made from leaves and buds so tender they still have a fine white fuzz, or “pekoe,” on them; others use larger leaves and are a little more oxidized. White tea is considered one of the healthiest teas, as it contains antioxidants, such as catechins and polyphenols, concentrated in the bud that help strengthen the immune system.

Oolong Tea

Oolong Tea

Oolong is also produced in China’s Fujian province, especially in the Wuyi Mountains, and on Taiwan’s mountainsides. This semi¬oxidized tea uses mature leaves that undergo a rigorous production process. They are withered for a few hours, then “rattled” or shaken to bruise the leaves and destroy the cell walls to aid flavor release during oxidation.

The oxidation process can go on for hours, until the tea master decides that the tea has reached the correct level of oxidation. The leaves are then fired to prevent further oxidation, rolled, and then fired again, or roasted. Lightly oxidized oolongs are _ shaped into small, shiny, dark-green pellets, while the more heavily oxidized oolongs become ‘■ long, dark, twisted leaves.

Black Tea

Black tea A fully oxidized tea, black tea is produced in Kenya and many Asian countries, including Sri Lanka, China, and India. Much of the world’s black tea is grown for the tea bag industry, and it is often mixed with other types of tea to make blends, such as breakfast and afternoon, which are enhanced by the addition of milk and/or sugar.

The Chinese refer to black teas as “red teas” because of the color of the liquid. Black teas are brisk, malty, full-bodied, and bracing because of the rich flavors that develop during the oxidation process.

BLACK TEAS

Black, or fully oxidized, teas tend to be full-bodied and rich. In general, they stand up to meats and heartier foods because of their assertive flavor and their tannin levels. There is an unexpectedly broad range of characteristics found in different black teas.

ASSAM (INDIA)

Assam, from northeast India, is valued for its pungency, rich red color, full-bodied flavor and mouth feel, and its characteristic maltiness.

It is often the base of Irish Breakfast blends, and is an exceptional breakfast choice because it has good levels of caffeine  and adequate tannins to pair with sausages, buttery pastries, and other traditional breakfast foods.

It also makes an excellent base for a masala-style tea (chai), as it works well with a variety of spices and can hold its own with large quantities of milk.

It can be found processed as a CTC for that extra body and assertive-ness that is craved by those who like plenty of milk in their cuppa, or in a more complex and a bit less assertive Orthodox Style.

(Recently, the Assam region has also begun to produce other styles of tea including green teas; the above description is for the flavor profile of the classic Assam teas.)

CULINARY PAIRINGS: Assam pairs very well with dark chocolate, sharp cheeses, mushrooms, smoked fish and meats, eggs, spiced desserts such as carrot cake and gingerbread, or anything with cinnamon, nutmeg, brown sugar, or caramel. It also works nicely with Mexican food and chilies. It adds a nutty depth of flavor to shortbread and pastry crusts.

DARJEELING (INDIA)

Teas from the northern Indian region of Darjeeling are  known for their complex, delicate flavors and aromas. “Single Estate” teas have long been available, when a particular estate and often a sub-harvest within that estate is too noteworthy to blend with other teas, but it is a newer trend in tea marketing to identify teas with the specific farm (also called estates and plantations) that grew them as a mark of distinction.

Arya Long Leaf Tea 50g Darjeeling First Flush

Sungma Tea Clonal Delight (450G)

Avongrove Tea Imperial Darjeeling First Flush Tea 50g

Ringtong Tea First Flush Moon Shine 100G

Castleton Muscatel Chinary Musk Second Flush

Giddapahar Darjeeling First Flush Tea

The distinctive differences that lead to Single Estate designations are seen more often in Darjeelings than in other teas. Darjeelings make excellent teas for pairing, as they work with a wide range of foods. There are many exceptional estates in this region; some of our favorites include Arya, Castleton, Giddapahar, Makaibari, and Namring.

First Flush: The spring harvest Darjeeling is delicate, perfumed, and relatively astringent, sometimes with a hint of muscatel. It should be enjoyed without milk as an afternoon tea.

CULINARY PAIRINGS: Pairs well with fresh fruits, especially strawberries, apples, raspberries, apricots, grapes, lemony items, and currants. Due to its astringency, it is very nice with soft cheeses, custards, and eggs. Salmon, grilled fish, polenta, and curries are also nice combinations.

Second Flush: The second flush (summer harvest) has a rounder flavor with a bit more muscatel and possibly a hint of nuttiness. It too is best enjoyed without milk and makes a lovely afternoon tea.

CULINARY PAIRINGS: Pairs well with fruit and soft cheeses. With its nuttiness and muscatel flavors, it can combine well with warmer spices like nutmeg, and with wild mushrooms, such as morels.

Autumnal Flush: The Autumnal Darjeeling is fuller still, sweeter with more pronounced muscatel, fruit, and nut flavors.

CULINARY PAIRINGS: Try this with milk chocolate, cinnamon, custards and other dairy dishes, fruits, nutty dishes, and with both softer cheeses and semi-soft cheeses like Gouda and Edam. It also goes well with sweeter vegetables such as carrots, squash, and sweet potatoes.

EARL GREY

This scented black tea has become one of the most popular and commonly available teas in the West. Although at one time there was a very specific proprietary blend, today there are as many (if not more) Earl Grey blends available as there are breakfast blends.

What defines an Earl Grey is oil of bergamot, from the skin of a citrus plant with inedible fruit that resembles a tangerine. It is typically found in a medium-bodied black tea blend, but there are now bergamot-scented teas of all styles, including assertive black tea blends and green tea blends. Earl Grey blends vary by the quantity and quality of the bergamot oil used and the strength, balance, and quality of the base teas.

CULINARY PAIRINGS: Pairs well with a wide variety of baked goods, dairy, eggs, spices, bourbon, and chocolate.

MASALA CHAI

(ORIGINALLY INDIA, NOW UBIQUITOUS)

Masala is a spice blend and chai literally means tea, so masala chai means spiced tea. The various spice blends seen in chai can be mixed within a variety of teas, although the most traditional base is northern Indian Assam, or a full-bodied aromatic southern Indian Nilgiri. In the United States, chai on its own has come to mean Indian masala chai.

There are numerous variations. The best masala chai teas are made by slowly steeping the spices in water separately from the tea or sometimes directly in milk to unleash the fat soluble components of the spices more effectively (see our recipe for Masala Chai). Many tea makers sell their own masala chais, but you can create your own using your choice of spices.

Masala chai is typically enjoyed sweetened at the end of a meal, or as an afternoon pick-me-up. Although much less common today, traditionally, chai-wallas (tea sellers)  would hawk their wares to passengers on trains in India, selling their slow-simmered chai in disposable clay cups which customers would just throw out the window of the train when they finished drinking from them.

CULINARY PAIRINGS: Use it in custards and ice creams. Try with bread pudding or French toast, a wide variety of baked goods, or infused rum. It also goes well with grains such as rice and oatmeal, and with chocolate.

NILGIRI (INDIA)

This beautiful region in southwest India produces bright, flavorful, and aromatic teas, which can be enjoyed with or without milk. They are excellent choices for iced teas as they hold their clarity when chilled better than many other teas. Black teas are the classic Nilgiris, but more recently they have produced some mid-level fermentation oolongs as well. These have the bright flavors of their black cousins but with even higher levels of aromatics and a nice dose of fruitiness.

CULINARY PAIRINGS: Nilgiri pairs well with vanilla, mushrooms, beef, chocolate, and raw vegetables. The oolong Nilgiri is also very nice with fruits, nuts, and milk chocolate.

SIKKIM (INDIA)

This lovely tea is in short supply because it is grown on just one estate—Temi Estate—in this small Indian state just north of Darjeeling.

Temi Tea Special Sikkim Organic Tea

Temi Tea Second Flush Sikkim Tea

It is a wonderful tea similar to a high-end second flush Darjeeling but with less of a flowery nature and more fruitiness and body. It is best enjoyed without milk and makes a lovely afternoon tea. This tea can be used interchangeably with a Darjeeling.

CULINARY PAIRINGS: It goes well with fruity baked goods, delicate shortbread, fresh fruit, vanilla, ginger, lemon, smoked fish, and eggs.

Yellow Tea

Yellow tea is produced in only a few areas of China, such as the Hunan and Sichuan provinces. As a result, very little is produced or exported, making it fairly rare. As in the case of green tea, the best grades of yellow tea are produced from tea leaves harvested early in spring. Yellow tea is characterized by its fresh and delicate flavor, and gets its name from the leaf’s slightly yellow cast, which is caused by the yellowing process it undergoes

Second Flush Darjeeling Tea (May through June)

Second Flush Darjeeling Tea (May through June)

After the first flush Darjeeling Tea, a month or so of dormancy follows from mid-April to mid-May, called the banji period—a brief time when pluckers can only take two leaves but no bud—beset by sudden, sporadic, and intense showers, with sharp claps of thunder, power outages, and pulsating rain. The moisture spurs on the second flush, and the tea bushes again sprout new shoots and leaves.

  1. Turzum Tea Clonal Delight
  2. Niroulla Black Roasted Darjeeling Tea
  3. Temi Tea Second Flush Sikkim Tea
  4. Castleton Muscatel Chinary Musk Second Flush

Second Flush

The fired leaves have a darker hue than those in the first flush, moving from spring tea’s grayish greens to oxidized coppers and mahogany. The hot weather gives more color to the liquor, turning it a bright, deep amber, even tawny, tone.

The body of a second flush tea is fuller but still relaxed, the flavors deeper and less grassy, a touch more prominent on the palate, yet roundly mellow with a sweetish, fruity, often peachy note. And, important for connoisseurs, Darjeeling tea’s renowned muscatel flavor—a musky spice with sweet hints—is more pronounced. So pronounced that the season often carries the moniker “muscatel flush.”

The year’s opening harvest might garner excitement and attention, but this second one, famed for its concentrated signature flavors, fetches just as high prices.

Summer in Darjeeling is the premonsoon season, beginning sometime in April and running to July. The hottest month tends to be May.