CASTLETON MOONLIGHT

Description

Nestled in the vicinity of Kurseong, the « City of the White Orchid », Castleton has been one of Darjeeling’s most famous gardens since 1885. Enjoying an exceptional terroir, the planter passionately refines his methods so as to perpetually improve the quality of these 
harvests. The tea bushes planted at the beginning of the golden age of tea are the subject of special attention in order to bring out their aromatic quintessence which makes for the remarkable identity of this excellent garden. An ode to the senses and to pleasure.

The Moonlight tea collection draws its inspiration from the ancestral tradition of night picking, still practiced in the most prestigious gardens of Darjeeling. Under the silvery light of the full moon, pickers delicately harvest the buds and young shoots in the cool of the night. This exceptional method, inherited from practices related to cosmic cycles, allows for the complete preservation of the essential oils and subtle aromas of the leaves while benefiting from the lunar energetic influence on the plant's sap. Moonlight teas are distinguished by their unique character: a remarkable aromatic complexity, floral and fruity notes of incomparable finesse, and a natural 
sweetness that evokes the serenity of Himalayan nights. Each cup reveals the mystical soul of this exceptional harvest, offering a sensory experience of rare elegance. 

Dried leaves: Carefully plucked, the young leaves display shades of copper, contrasting with the silver moon reflections of the buds. Harvested and hand-crafted with extreme finesse, they evoke the grace of imperial silk fibres, testifying to the mastery of the planter’s ancestral savoir-faire.

Infused leaves: Once infused, the leaves reveal themselves in all their majesty; large and slender, their integrity preserved, and evoking the precious patina of golden silk adorned with pink highlights. Crafted one by one, mixing leaves and buds, a subtle aromatic score expands notes of blond sugar cane blend with candied apricot. A noble and exquisite harmony, like the flowering orchards that dominate the Himalayan plantations.

Liquor: Radiant, pale crystalline gold in colour, this nectar reveals elegant nuances almond dragée. The cup reveals a floral roundness of powdery rose, culminating in a finish as precious as a buttercup caressed by the morning mists of the peaks.

Cold brew:

1 - place 15g of tea in 1 litre of spring water and refrigerate for approximately 12 hours.
2 - filter out the leaves then let the liqueur come to room temperature.
3 - best served in a large balloon glass, filled up to a third.

"Cold brew", a slow infusion in cold water, allows for a further exploration of the infinite aromatic palette of this grand cru. The cold allows new fragrances to express themselves in a dazzling and utterly intoxicating way.