Darjeeling Rohini First Flush Jethi Kupi

The first harvest from the Rohini garden

The first (pre)spring tea from India's Darjeeling. We managed to "capture" the first batch of tea produced in Darjeeling this year. Beautifully crafted, unbroken, regularly rolled, slightly oxidized leaves of fresh green, brownish, and silver color and a rich floral aroma. A golden green in a cup with a bright, clear, springy but full herbal flavor with a note of vanilla and a long sweet floral aftertaste. 

Harvest 2nd of February 2024
Cultivar B-157 (Bannockburn 157)
Altitude 350-600 m above sea level. 

Preparation of Darjeeling Rohini

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

Due to its lower location and suitable conditions, the Rohini garden is known for its early production of spring teas. After a two- to three-month dormant period, the first young leaves begin to sprout on the tea bushes. A hand-picked and carefully selected bud with two leaves from the bushes of the well-known cultivar B-157 (Bannockburn 157) growing at an altitude of around 350-600 m, underwent only slight and gentle oxidation. Because the leaves grow very slowly during this period, there is a limited amount of tea.