Darjeeling FTGFOP 1 Nagri Farm
First Flush Darjeeling from Historic Nagri Farm
This premium First Flush Darjeeling from Nagri Farm exemplifies the distinct characteristics of high-altitude Himalayan tea. Harvested in early spring, this FTGFOP1 grade tea produces a light amber infusion with the prized muscatel notes unique to Darjeeling. The careful processing of tender shoots results in a nuanced liquor displaying delicate floral undertones and subtle malty notes characteristic of springtime Darjeeling harvests.
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Darjeeling FTGFOP 1 Nagri Farm
Single-Origin Darjeeling Tea
Black Tea Darjeeling first flush
Picked during the coveted first flush season at Nagri Farm, where the high elevation, cool climate, and mineral-rich soil contribute to the development of complex flavor compounds. The FTGFOP1 grade indicates careful selection of fine tender leaves with golden tips.
Brewing Instructions
- Use 13g of tea per liter of filtered water
- Heat water to 100°C (212°F)
- Steep for 2-4 minutes to preserve delicate flavors
- Can be enjoyed plain or with a small amount of milk
- Excellent for multiple infusions
- For cold brewing, steep in cool water for 8-12 hours
Traditional Health Aspects of Darjeeling Tea
- Contains beneficial polyphenols and antioxidant compounds that help protect cells
- Theanine content promotes mental clarity while reducing stress
- Natural compounds support cardiovascular function and healthy circulation
- Tannins contribute to oral health through antimicrobial properties
- Moderate caffeine content provides gentle stimulation
- May help regulate blood sugar levels through various plant compounds
- Supports healthy metabolism and digestive function
Heritage of Darjeeling Tea
Situated in the foothills of the Himalayas, Darjeeling's tea cultivation began in the 1800s when the British East India Company established experimental tea gardens. The region's unique geography, with elevations reaching 2000 meters, creates distinctive growing conditions. Nagri Farm, like other historic Darjeeling estates, continues traditional cultivation methods that have evolved over generations. The first flush season, typically occurring in March-April, produces teas highly prized for their delicate flavors and floral notes.
