Darjeeling Gielle F.T.G.F.O.P

Founded in the early 1850s, Gielle Tea Estate is one of the oldest estates in Darjeeling and one of the most iconic in northern India. Its name comes from a nearby river, whose waters meander through the hills, nourishing these rugged lands. Here, tea flourishes in a demanding yet incomparably rich terroir: steep slopes, light mists, diffused sunlight, and native forests preserve the delicate balance of life. Some of the tea plants still cultivated today are direct descendants of the first "China bushes" introduced in the 19th century, true testaments to an ancient tradition.

The harvest is entrusted to the expert hands of women, mostly from neighboring Nepalese communities. At dawn, wicker baskets on their backs, they climb the steep slopes to hand-pick, one by one, the two leaves and the bud. This skill, passed down from mother to daughter, demands endurance, precision, but above all, intuition. During the season, some pickers can gather up to 40 kg of leaves per day at high altitudes.

The FTGFOP (Finest Tippy Golden Flowery Orange Pekoe) grade designates an exceptional harvest: only the first two leaves and the golden buds are picked, guaranteeing finesse and freshness. This Darjeeling, from one of the highest grades, is rare: less than 10% of the annual harvest reaches this level. Its liquor is renowned for its subtle aromas, elegant structure, and ability to express the best of the Himalayan terroir in every cup.

This magnificent Gielle captivates us because it embodies the pioneering spirit and curiosity that have defined our House for over a century. Its refined character aligns with our desire to reveal authentic and unique teas, born from preserved expertise. Like every tea we select, it reflects our commitment to trust, transparency, and a concrete dedication to a fair supply chain: each cup testifies to the respect we have for the land, for those who cultivate it, and for the creativity of taste.

Food and tea pairings
Gielle reveals its full subtlety alongside a delicately poached duck breast, served with a garnish of lightly candied golden raisins and a few baby spinach leaves. This pairing enhances the tenderness of the meat, its fruity roundness, and its vegetal freshness, while the tea lingers on the palate with its floral and honeyed notes in an elegant and delicate harmony, ideal for highlighting the purity of this vintage.

Gielle Darjeeling black tea-based cocktail
This Darjeeling tea makes an elegant entrance into the world of cocktails, revealing its full charm when cold-brewed. Its delicate liquor becomes the foundation of a refined beverage, enhanced with a touch of floral gin, a hint of elderflower, and a burst of lemon zest. The tea's subtle astringency ensures it never overpowers the other flavors; it subtly nuances, complements, and structures each sip. Perfect as an aperitif, served chilled and garnished with vine leaves, it offers a moment of pure refreshment.