Darjeeling Castleton F.T.G.F.O.P

Perched between 980 and 2,300 meters above sea level, in the heart of the Kurseong region, Castleton is one of Darjeeling's most prestigious gardens. Founded in 1885 by Dr. Charles Graham, a passionate British planter, it was formerly known as Kumseri. Renamed Castleton in homage to a unique building nicknamed Bank Ghar, this "little castle" isolated in the Himalayan mists still embodies a symbol of refinement.

The plantation, spanning over 170 hectares, unfurls its tea bushes on steep slopes bathed in morning dew. Among them are some original Chinese specimens, over 130 years old, bearing witness to a preserved history and expertise, offering unparalleled aromatic richness. Each plot tells its own story, with local names like Bhalu Khop, Jim Basha, and Baseri, anchoring Castleton in the collective memory of the region.

Castleton built its reputation on its Second Flush wines, summer harvests where the temperate climate and abundant sunlight enhance the aromatic complexity of the leaves. These rare, Muscat-forward wines symbolize exceptional craftsmanship. The first Darjeeling winery to be ISO 9000 certified in the 1990s, Castleton produces lots acclaimed for their finesse and balance, sometimes fetching record prices at auction. Even today, it embodies the elegance of high-altitude Darjeeling, a blend of tradition and excellence, and has been among the selections entrusted to our House for many years.

Food and tea pairings
The subtle, almost liqueur-like notes of Castleton tea find a perfect match in a caramelized plum tart, a warm clafoutis, or a lightly spiced homemade jam. The juicy flesh of the fruit, its slight acidity, and its melting sweetness blend with the tea's delicate flavor to create a well-rounded and comforting sensation.

Recipes using Darjeeling Castleton
This magnificent Darjeeling also lends itself to subtle savory dishes, as in this recipe for duck breast strips with peaches. A Castleton concentrate is prepared by infusing a generous amount of tea in a small volume of simmering water for 5 minutes. Once strained, the amber liquid is incorporated into a lightly reduced peach juice and then left to simmer for a few minutes. This glossy and fragrant sauce is then poured over the golden-brown duck breast strips and roasted peach wedges. The result is a delightful marriage of fruity sweetness and silky tannins, all in perfect elegance.