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THIS PACK CONTAINS LOOSE WHITE TEA PACKED IN AJANTA TEA PACKAGING.
IT HAS PREMIUM BEST QUALITY WHITE TEA FROM OKYATI TEA ESTATE IN DARJEELING REGION.
Tucked away in North-East India at an altitude of 6,500 feet is Darjeeling. Apart from its incredible beauty, Darjeeling is known the world over as the region that produces the "Champagne" of teas. Lovingly and popularly referred to as the Queen of the Hills, Darjeeling produces the rarest and most sought-after orthodox teas. The imperiously distinct flavour of Darjeeling Tea is possible because of the unique mix of agricultural conditions like cool weather, excellent soil and high altitude of the tea estates. Due to the steep and rugged nature of the hills here, mechanisation of the plucked process has not been possible. On the upside, the traditional methods of hand plucking allow us to pick and choose the tea, ensuring tea of the highest quality.
The tea harvesting year is divided into 4 seasons or flushes: First Flush, Second Flush, Monsoon Flush and autumnal Flush. Whilst Darjeeling is home to 61 tea estates, OKAYTI distinguishes itself by being the favourite amongst tea connoisseurs all over the world, with our tea selling at Harrods, TWG, and Fortnum & Mason to name a few.
In the mystical Mirik Valley of the Darjeeling region lies a lush carpet of green. The OKAYTI tea estate sprawls over 1,600 acres and is surrounded by stunning scenery. The estate’s elevation ranges between 4,000 and 6,200 feet, making OKAYTI one of the highest elevation estates in the region. The Estate also encompasses wonderful waterfalls, tall pine trees and an outstanding view of the Himalayas.
The orthodox Darjeeling Teas produced by Okayti Tea Estates are certified as 100% bio-organic and it has been the endeavor of the management to comply with the best world standards and practices pertaining to tea produce.
At Okayti special quality control checks are made at every stage of production. First, the tea leaves are plucked (two leaves and a bud only) and transported to the factory where the leaves are laid carefully on withering troughs. Withering is wherein moisture from the leaves are gently and evenly removed whilst the fragrance and flavor are carefully retained. This is followed by rolling wherein the withered leaf is gently rolled and twisted to bring the sap on the surface of the leaf. After rolling the leaves are spread on fermenting tables a process that allows flavor to develop. In the next process, the leaves are fed into a dryer where an even fire is affected to remove the moisture and retain the flavor. The fine teas are then sorted manually as to retain the bloom and avoid breakage. At every stage, we ensure that Okayti lives up to its name.
OKAYTI TEA ESTATE
PUT 2.5GM OF TEA LEAVES
TAKE 300ML OF WATER
LET IT STEEP FOR 3-4 MINS
Strain and serve