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Badamtam First Flush Darjeeling

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A light bodied tea with an explosive, springlike aroma


Ah, Darjeeling… Where to start? Well it seems only sensible to start with a First Flush, the tea crafted from Darjeeling’s first picking period of the year, and considered one of the most sublime teas to be produced worldwide. Tea specialists often refer to the effervescent quality of a good First Flush (one of the reasons it’s referred to as the ‘champagne of teas’), and the leaves have an extraordinary, explosive fragrance – something between freshly cut grass, muscatel wine and refreshing spring rain.

This year’s selection from Badamtam Estate in the Lebong Valley is one of the best teas we’ve ever tasted from the estate. Made from three different cultivars from the Lamas and Lepchay Kheti sections of the tea garden, it’s less astringent than last year’s harvest and has a wonderful apricot sweetness. Although the lower altitude bushes tend to flush as early as late February, it’s worth waiting for the more flavoursome teas produced by the higher altitude bushes; due to good weather the Badamtam First Flush was harvested earlier than usual this year, between 21 and 26 March at about 3,800ft.

You’ll find the colour of the infusion is a little lighter than the First Flush from Margaret’s Hope Estate, and the taste is stronger and sweeter – try it paired with a Bakewell Tart or a croissants with apricot jam.

Our Badamtam First Flush Darjeeling has been numbered 858, in reference to the founding date of the estate in 1858.

  • Tea Type

    Black Tea

  • Tastes like

    Floral and refreshing with a white apricot sweetness

  • Food pairing

    Strawberries and cream

  • When to drink

    To refresh after a hard day's work

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be enjoyed with or without milk.

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A note from Whittard

“I’m a huge oolong fan – the sheer diversity of different flavours is pretty mind-boggling. My favourites are the creamy, almost buttery high grown oolongs grown in Taiwan.”

- Bethan, Specialist Tea Buyer
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