1st Flush 2008 - Thurbo Oriental White Delight (White tea)

Its seems like this garden is blessed by holy angels and Gods this year as its already been 3rd week of March and we are not satisfied by any other garden’s teas compared to this garden’s products so far, this year we have a very high demand from one of the most prestigious tea buyer from the west so seeing the quality of the leafs of the Thurbo estate, we gave them the order for a very high quality White tea they have ever made and not to forget they completed this order with heart and soul and I give that special credit to Mr. Anil Gurung ( Factory assistant Manager- Thurbo Estate).

The tea is actually made in a very careful manner, firstly its plucked by the most expert pluckers of the garden from the northern side of the young clonal fields of the estate that faces the Kanchanjunga range, they say that young bushes facing the Himalayan Mountains make better aromatic teas as the cold breeze that blow through the bushes coming from the mountain does the magic, well I think there shouldn’t be any debates against their saying as at the end of the day the tea is truly wonderful, soon after that the tea is withered for over 48 hours at a constant temperature of 20-22 degrees Celsius and soon after its fired very carefully and the whole process is highly depend on hands as this type of tea cannot be made in a machine, the end result of the tea is truly amazing as the infused leafs are totally green and only the young and tender leafs are seen very clearly without any mixture of any old leafs.
All the 3 Assistant Managers and (Mr. Rai) the Senior Manager of the Estate were present during the first tasting sessions and of coarse I was very nervous, but the end result came out very well as the tea came out to be extremely flavoury and as the temperature of the tea in the cup went down the tea showed different layers of flavour and character with each sip and above of the last sip when the tea was completely cold gave another distinct floral after taste which is commonly not found in many teas, well I think there won’t be any better white tea than this tea ,this season, I guess not even from the same estate!

1st Flush 2008 - THURBO TIPPY CLONAL

Thurbo Tippy clonal (ftgfop-1) 1st Flush 2008

I am very happy to introduce the 1st tea of this year to all tea lovers, this year has not been very easy to procure the best teas as the crop growth is extremely slow, after waiting for weeks Mr. A. Gurung of the Thurbo Estate finally gave me a call regarding the 1st invoice of the Thurbo Tippy clonal 1st Flush 2008 which is simply awesome this year, I reached the estate at around 9 a.m. and I`m also proud say that I made my own tea, meaning I personally planned the style of my tea where I tried my best to sort out the floater leafs and keep the long well twisted young tea leafs as a result of which the tea is extremely floral and ends with an unique fruity after taste ,the dry leafs contains over 40% unbroken silver tips which gives the extra glow to the tea.

We are proud to mark this tea as one of our signature teas!

1st Flush Darjeeling Tea 2008 - Delay

I’ve been in a regular contact with the managers of various plantations in Darjeeling and all the gardens will come up with a slow start this year due to the uneven balance of temperature this year which makes the growth of new leafs and buds very slow, talking about the Darjeeling Valley Gardens like Puttabong, North Tukvar, Barnesbeg etc. which use to start with their 1st invoices of First Flush by probably the end of 1st week of March will get their first couple of invoices only by the 10th of March or may be a couple of Days later.

The Kurseong Valley gardens like Castleton, Goomtee, Jungpana, and Makaibari etc. will start after the 15th of March but the Mirik valley gardens which are usually late starters like Thurbo, Gopaldhara etc might be early starter this year as unusually the area is much more humid this year so leaf growth is expected to be rapid in these gardens and we can expect early invoices from these gardens.