Darjeeling Bloomfield G.F.O.P

Nestled at 1,700 meters, facing the Himalayan peaks, the Bloomfield garden, now Orange Valley, invites you on a journey through time. Founded in 1865 by British planters, it was later acquired in the 1990s by an Indian group who have preserved its spirit while adopting exemplary organic practices. Perched on a mountainside overlooking the Kotwali Jhora River, the estate benefits from a unique microclimate: morning mists, complex soils, and a northeast exposure create ideal conditions for producing fruity teas of mineral purity.

Unlike many wineries focused on a single harvest, Orange Valley shines with the consistency of its wines; a seasonal regularity that captivates discerning wine lovers. Here, each vintage asserts its own identity, combining spring freshness, summer roundness, and autumnal depth, making the estate invaluable to clients seeking balance and reliability in their blends.

A fascinating anecdote: centuries-old orange trees still line the paths and banks of the estate, vestiges of a time when subsistence farming dominated. They subtly permeate the air and soil, sometimes giving the fresh leaves a faint orange scent, a distinctive trait that inspired the name Orange Valley and added a delicate touch to certain harvests, making this garden truly unique.

Despite changes in ownership, the soul of the place has never wavered: a respected land, passionate men and women, and rigorously cultivated quality. An invitation to discover a crystalline tea, with an ethereal texture and fruity and mineral notes, always true to itself, season after season. A garden where history unfolds leaf by leaf… and each cup carries away a little piece of this Himalayan dream.

Food and tea pairings
Dare to pair Darjeeling Bloomfield with a carpaccio of roasted mangoes with Kampot long pepper and candied orange zest. The tea's mineral brightness and fruity sweetness interact with the carpaccio's tangy freshness, while the pepper invigorates the aftertaste. The ultra-fine crunch of the zest and the caramelized mango echo the Bloomfield's subtle citrus notes, creating a luminous starter where each bite extends the garden's delicate essence.

Recipes using Bloomfield Darjeeling black tea
Dry-roast a small handful of Darjeeling Bloomfield tea leaves, then grind them into a fine powder with half a teaspoon of Timut pepper. Sprinkle this fragrant mixture over a ceviche of raw scallops, served on a drizzle of toasted almond oil and garnished with pomegranate seeds. The Timut pepper, with its fresh citrus notes, enhances the floral sweetness of the tea, adding depth and lightness to the dish, while also highlighting the delicate texture of the scallops.