The exquisite qualities of Darjeeling Tea manifest themselves distinctively during the growing season from March to November.

After a period of dormancy in the winter months, in March and April the bushes offer delicate new shoots, which provide a grey-green glazed leaf appearance, a light clear liquor, with fresh bright and lively character and a pleasant hint of mild astringency to the palate.

The infused leaf has a prominent lime greenish brightness and a floral scent. These are the ‘Spring’ teas.

From May onwards the famed Darjeeling ‘Summer’ teas are produced. The succulent leaves result in a very attractive tea with a purplish bloom and a sprinkling of silvery tips (buds). The liquor characteristics show a change, tasting round, mellow, mature, sometimes with a pronounced muscatel flavour and more colour in the cup than in Spring. During this period, the infused leaf turns a bright copper/purple colour, expressing a rich and full-bodied aroma.