Darjeeling Giddapahar Second Flush 2026

Darjeeling Giddapahar Second Flush

The second harvest from the Giddapahar garden from bushes of the valued cultivar AV2. A more robust, nicely rolled, mostly oxidized leaves consisting mainly of a top tip and one leaf. Chestnut-brown brew with a soft, round fruit flavor with notes of apricots, citrus, orange peel, a trace of resin, and pasty honey.

How to prepare Darjeeling tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, and steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

The Giddapahar Garden

The garden of Giddapahar (which means Eagle’s Hill in Nepali) was first developed in 1881 and has been in the hands of the Shaw family ever since. Today it is managed by the fourth generation, Shumanshu Shaw and his brother.
The garden covers a relatively small area of around 200 acres. It sits at an altitude of between 4,500 and 5,200 ft (approximately 1,370 to 1,585 meters) above sea level, near the town of Kurseong in the heart of the Darjeeling district.
The region of Darjeeling itself sprawls across several towns in a mountainous corner of north-east India, between Nepal and Bhutan, with Tibet to the north. It’s in this unique terrain at high elevations that the chance to grow some of the best tea in the world is created.