Singell Spring Bloom

Established during the British colonial era, Singell Tea Estate is one of the oldest and most respected tea estates in Darjeeling. Situated at an altitude of around 1500 metres in the north-western part of the picturesque Kurseong Valley, the estate benefits from unique climatic conditions of cool temperatures, abundant rainfall and fog – factors that are crucial for the development of Darjeeling’s characteristic aromas. This specific part of the Kurseong Valley is known for its favourable terroir, which gives Singell’s teas their distinctive quality. Singell is not only known for its long history, but also for its valuable and aged stock of tea bushes, mainly of the classic Chinese variety Camellia sinensis sinensis. Some of these bushes are several decades old and contribute to the complexity and depth that characterizes the estate’s teas. In recent years, Singell has also implemented modern farming methods with a strong focus on sustainability and organic farming, which includes reduced use of chemical pesticides and increased focus on biodiversity within the plantation. The farm's teas are internationally recognized for their elegant and classic flavor profile. This profile is characterized by delicate floral and fruity notes, often with hints of citrus, especially in the early harvests (first flush).
Origin: Darjeeling, India. Harvest: First Flush, 2025.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 80-85°C

Infusion 2-3 minutes

S ingell Spring Bloom is well suited for multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.