SKU: SG/EX03/HRB/25
Darjeeling Sungma 72 Autumnal Black Tea offers a dynamic cup with sour notes of ripe guava and a subtle vegetal bite. The infusion is fresh, and mildly astringent. Withered, open-rolled, then hand-rolled, this tea undergoes anaerobic oxidation for 72 hours to develop its unique GABA-style flavour profile. Machine-dried to enhance its brightness, this tea is perfect for those who seek a bold, fruity, and slightly kefir-like finish.
Production Notes:
Withered, Open Rolled in roller, Handrolled, Oxidized, Anaerobic oxidation for 72 Hrs, Machine dried
Fermented black tea with guava, vegetal, and sour notes
Darjeeling
AV2, B157
Single Estate
Autumn Flush
Pooja Majumder
N/A
Conventional
Black
Manual
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.
Anytime!
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.