Origin: Darjeeling, India

Plucking Season: Late Spring

Introduction: Black Bear Darjeeling is a fine representative of the highly acclaimed tea growing region of Kalimpong valley, Darjeeling, India.

First Organic Darjeeling
Made in late spring, at the first Darjeeling tea garden to become certified organic. The tea garden also partners with Fair trade organizations to offer social development of its workers, a school and living conditions with environmental stewardship.

High Elevation
Grown at an elevation of 1900 meters, Black Bear Darjeeling is from one of the highest elevation tea gardens in the region. Higher elevation tea plants grow slower and generally have more complexity in their flavor.

Region
The surrounding hills are rich with cinnamon, cardamom, bamboo, and over three hundred species of orchid - are home to many species of endangered animals, including the Himalayan Black Bear.

Dearjeeling Seasons
Tea making in Darjeeling has distinct seasons, with early plucking beginning in late March. After a brief period the second plucking ‘second flush’. generally occurs in late April. Teas are also made after the rains in summer and ‘Autumnal’ tea are gaining more popularity. The flavors vary with the season and are dependant on climate and processing technique.

Technique
After the newly sprouted leaves have been plucked, they are withered over warm air for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate rolling of the leaves is performed. The leaves begin to oxidize (change color from green to dark) and the flavor develops. Finally, the leaves are oven baked to complete the process.

Flavor Profile: The infusion is smooth, but lingers on the palate. Fragrant, floral-rose aroma with a hint of camphor. A very distinctive 2nd Flush Darjeeling.

Certified Organic by: Quality Assurance International (QAI)

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