Description

Inaugurated in 1864, this magnificent garden full of romance rises to nearly 2,000m in altitude. Nourished by the pure flowing waters of two rivers, the centenary tea plants flourish along the steep sides of the valley facing the peaks of the Himalayas, surrounded by forests and wildflowers. One of the most celebrated and emblematic gardens of Darjeeling.

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: The dry, golden leaves harbour silver buds, like pearls of dew sparkling with lunar reflections.

Infused leaves: The leaves unfurl, deploying an infinite palette of glowing golden tones and revealing silver buds preserved in their integrity. The fragrance it exhales evokes blackcurrant buds in springtime and a delicately caramelised roasted pear.

Liquor: The liqueur radiates a golden glow in all its splendour, shining like a liquid jewel, offering a silky bouquet of lily. The cup reveals then a delicious score of macadamia nut and fresh pistachio, culminating with a lingering note of vivacious candied ginger. The ensemble recalls the serenity of gardens gently touched by the morning mist of the Himalayas.

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.