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Darjeeling Giddapahar Tea Estate ‘Autumn Beauty’ 2019 Autumnal Flush


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Black Tea


Darjeeling Giddapahar Tea Estate
2019 Autumnal Flush ‘Autumn Beauty’


Manufacture:  Orthodox


Cultivar: China tea bush varietal and other local cultivar leaf
Oxidation: mid-length, fully-oxidized black tea
Wither: short wither


Appearance: traditional Autumnal Flush Darjeeling leaf with a nicely-mottled coloration and light tippiness
Flavor: smooth, deep flavor with no astringency
Aroma: cacao, melon, and dried wood bark
Liquor: medium amber liquor


Darjeeling District, West Bengal State, India
100% Pure, Un-blended Darjeeling tea

2019 Autumnal Flush (Oct / Nov)


1st Flush Darjeeling – February/March
2nd Flush Darjeeling – May (in 2018 it is June)


Spring is the peak time for new leaf growth as the tea bushes awaken from winter hibernation. These early-harvest, first-plucked Darjeelings are known as 1st Flush teas. This plucking season is followed by the harvest of 2nd Flush Darjeelings, which completes the annual spring harvest cycle.


Darjeeling tea is highly sought after worldwide for its smooth, rich muscatel flavor and fine bouquet. It is often referred to as the ‘Champagne’ of tea because of its elegance and finesse in the cup. The Darjeeling tea gardens are located in the Lesser Himalaya Range of West Bengal in Northern India. The flavor of Darjeeling tea is greatly influenced by the mist-shrouded environment of the tea gardens (which are scattered over the hills and valleys at 5,000- 6,700 feet in altitude) and the slow maturity of plant development in cool, high-altitude locations.


Supremely elegant and lively in the cup, 1st and 2nd Flush Darjeelings are among our most prized teas.

However, in some years, the autumn months’ weather brings a late flush to the gardens and there is an Autumnal Flush. This can range from being a flush of functional, high-quality leaf, to a spectacular harvest of a special picking that has a combination of the maturity of its bushes’ season-long growth and similar weather to the springtime. These years off a unique and special harvest that should be sought-after.



Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 1 infusion at 2 -3 minutes (see main text)
Water temperature should be 185°F-195° F

We are recommending a moderately short steep for this tea.
I have been steeping it for about two and a half minutes, although it will tolerate a very long steep too=5 mins +
The leaf is a typical size for a Darjeeling, so it is easy to measure.
We have been quite successful re-steeping the leaf, often for quite a long steeping time – even 4 minutes.

Our ‘Autumn Beauty’ is from the middle-latter part of the autumnal pluck at Giddapahar Tea Estate.  This year-end tea is for those who prefer that their Darjeeling tea has a rich, mouth-filling, smooth-around-the-edges and yet ‘traditional’ china bush style. This style, in which the wither is short and the oxidation long, is often referred to as ‘muscatel’ in Darjeeling, especially when describing a 2nd Flush harvest tea. This style is clearly different than the green-ish style so common in today’s 1st Flush teas, which is a result of a long wither and short oxidation. While the latter style has seemed so prevalent recently, we are seeing more of this traditional muscatel style now, especially in the manufacture of the 2nd Flush and Autumnal Harvest teas, and we think this is great. The 2019 harvest was perfect for this more traditional wither/oxidation balance due to the normal-to-late harvest and its subsequent larger leaf particle size.

The dry leaf has a slightly large size due to the plentiful rains this spring. This china bush leaf has the classic Darjeeling aroma in its dry form: pure, clean and straightforward. The considerable aroma that is contained in the leaf releases readily upon application of the steeping water, and will vary in intensity depending on the temperature of the hot water. Very pleasant and highly desirable aromatic qualities are released by the wet leaf during steeping. While the dry leaf has hints of melon, cacao, and dry wood bark in the aroma, the wet leaf releases these aromatics in restrained abundance. Cacao and the classic aroma of a high quality china bush black tea are the primary elements of this enticing tea – in total, the oxidized smell that so distinctively identifies this traditional style of Autumnal Flush wither and oxidation, whether from eastern China or from northern India.

The leaf is classically beautiful, moderately dark in color, with not a trace of any modern, trendy, green, long-withered leaf, but including plenty of slightly lighter-coloured leaf to offer the classic ‘mottled’ coloration of an historic, late-season Darjeeling tea. The leaf is mid-length and chopped cleanly, very even in composition, and has the rich classic color of a traditional Autumnal Flush Darjeeling.

The base flavor of this Darjeeling, and generally of the Giddapahar Tea Estate’s teas, is that of a classic Darjeeling. This taste could serve as the model for its genre. Lush, deeply-flavored, and without astringency, it possesses a significant raisin-y taste on top of its muscatel flavor. There is a show of biscuit in the mix, without its becoming overly dry. Layered on top of this traditional Darjeeling 2nd Flush flavor is the influence of the china bush taste, which offers the cacao and and dry wood bark attributes. This tea is so well-balanced and smooth that it could almost pass for an eastern China tea, but, in the final analysis, the core Darjeeling flavor keeps it firmly in its appropriate flavor profile . Very full-bodied, the soft, muscatel flavor is in perfect balance with the body and aroma throughout the drinking experience.

Showing beautiful liquor color of deep claret-amber, this tea is a stunner.

We are recommending a moderately short steep for this tea. I have been steeping it for about two and a half minutes. The leaf is a typical size for a Darjeeling, so it is easy to measure. We have been quite successful re-steeping the leaf, often for quite a long steeping time – even 4 minutes.

Giddapahar Tea Estate is located in the most prestigious heart of the Kurseong Valley. (Giddapahar is translated from Nepali to mean Eagles’ Cliff). Giddapahar Estate is owned by fourth generation Surendra Nath Singh and his brother, and is a relatively small area of 109 hectares. The gardens are poised at an average altitude of 4,800 feet and their orientation offers an incredible view of the Himalaya. The garden was first developed in 1881 and has been producing fine tea continuously.

Giddapahar is one of the few remaining tea estates with gardens that still produce tea from older plantings of China bush tea varietals. We feel that leaf from these mature tea bushes adds body and richness to the mouth-feel of a fine Darjeeling, so we always look for these ‘gems’ from the few gardens that still maintain some of their long-lived China bush stock.