OAKS – STRAWBERRY MOON

Description

In the peaceful hills of Darjeeling, at an altitude of approximately 1,700 meters, the Oaks Garden is a true haven of peace. Its name pays homage to the majestic oak trees, symbols of strength and resilience, that once watched over these lands. Here, nature and the ancestral savoir-faire of the planters unite in a tacit balance to create a tea imbued with purity and meaning. In this place steeped in history and refinement, each leaf whispers stories from the past and dreams for the future.

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: This rare tea was picked on the magical night of June's Strawberry Moon. The leaves display warm shades of amber brown, punctuated by delicate golden buds that catch the light.

Infused leaves: The infused leaves reveal their deep, pinkish golden hue, releasing delicious aromas such as candied orange and blond caramelwith almonds.

Liquor: The liquor is adorned with a luminous gold halo, veiled with a fine coat of dancing buds. On the palate, this enveloping tea first releases notes of white grape before progressing into a fruity finish where white mulberry and sweet tea tree honey coalesce. The quintessence of the Himalayan lands.

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.