Single estate tea

One garden.

We buy whole lots from four estates and nothing else goes in. What is in the caddy this month is what those gardens picked this month, which is why it is not the same tea in November as it was in April.

£14 a hundred gramsOrder a caddy
Hover to pour itTap to pour it
A garden at fourteen hundred metres

What you are looking at.

Most of what makes a tea taste the way it does is decided here, before anybody picks anything.

  1. 01The plucking table
  2. 02Shade trees
  3. 03One section
  4. 04The cloud

Green leaf to made tea.

PluckedTwo leaves and a bud, by hand, on a round of seven to twelve days depending on how fast it is growing.
WitheredSpread on troughs for sixteen hours until a third of the water is gone and the leaf goes limp enough to roll.
RolledTwisted whole for orthodox, or cut into granules for CTC. This is the fork that decides what the cup does.
OxidisedLaid out for about two hours, watched rather than timed, until the leaf smells of the tea rather than of grass.
FiredNinety seconds of hot air stops it dead. Everything the tea is going to be, it now is.
Graded and soldSorted by leaf size, tasted against the last round, and bought by the chest before it leaves the estate.
One pour

The colour arrives before the taste does.

Every fifth frame of a second flush going into the cup. A first flush would still be pale by the last of these.

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Options

Three teas, one estate each.

Pick the tea and the caddy. Everything is sold as it comes off the round, so when a lot is gone it is gone until next year.

Finish
Caddy
Quantity
1
  • First flush is picked in April and drunk within the year.
  • Second flush carries the muscatel and costs about a third more.
  • The CTC is the same estate, cut instead of rolled, for a cup that takes milk.
A blend is a way of making this year taste like last year. We are not trying to do that, which is why we tell you the garden and the month on the tin.
Priya Ganeshan, who buys the tea
Enquire

Wholesale, or a question.

Cafes and shops take a chest of twenty kilos. Tell us roughly what you pour a week and we will send samples of what is open.