ABOUT THE GARDEN
Nestled in the scenic Rungbong valley of Darjeeling’s Mirik region, Sungma Tea Estate is one of the most picturesque tea estates, along with its twin, Turzum. Established between 1863 and 1868 by British planters, the estate’s unique location, with its cool, misty climate and an annual rainfall of 2500-3000 mm, provides ideal conditions for growing exclusive quality tea. Originally planted with Chinary seed stock, the estate was combined with Turzum following the 1934 earthquake, which destroyed Sungma’s tea factory. Taken over by Jayshree Tea in 1993, continuous investment and successful replanting initiatives have significantly improved the quality of tea, resulting in higher unit prices. The estate, located 30 km from Darjeeling, is accessible via an excellent road network, producing some of Darjeeling’s finest teas.
BEST TIME TO DRINK
Anytime!
BREWING INTRUCTIONS
Use filtered or bottled water. Heat the water up to 95°C. Put in 2.5 g of loose tea for every cup (180 ml). Let it steep for 3 to 5 minutes. Strain into a cup and serve.
Leaf: Teak bark to ebony with tips.
Liquor: Sour, with ripe guava flesh and a subtle vegetal bite.
Infusion: Fresh and tangy, with hints of ripe guava and a mild vegetal finish.