Darjeeling Jungpana F.T.G.F.O.P

At the top of more than 600 steps, nestled in the Himalayan foothills, lies the Jungpana garden. Inaccessible by vehicle and invisible to hurried onlookers, this secluded estate has cultivated a form of understated excellence since 1899. Facing due south, it benefits from prolonged sunshine, which gives its leaves a rare maturity and a unique aromatic complexity.

Jungpana also marks a new chapter in the history of tea. The estate has been managed for ten years by Lassi Tamang, the first woman to hold the position of garden manager in the Darjeeling region. Under her leadership, practices have evolved without ever compromising their exacting standards: meticulous hand-picking, conversion to organic farming, and the perfection of artisanal techniques.

She instills in the garden a committed and sustainable vision, placing people and living things at the heart of every harvest. This powerful approach resonated deeply with Agnès, who has led our House since the early 2000s, and she was determined to include this garden in our collection. Jungpana embodies, in its own way, the values ​​we uphold at Betjeman & Barton: excellence, commitment, and women of character.

Food and tea pairings
The fruity, floral, and slightly musky notes of Jungpana make it an ideal partner for flaky pastries filled with red berries. A delicate raspberry tart or a blackberry turnover will highlight the tea's freshness while complementing its subtle aromas. The crispness of the pastry echoes the lightness of the liqueur, while the tangy fruit prolongs the flavors on the palate. This pairing works like a gentle conversation between the tea's airy structure and the fruity melt-in-your-mouth texture of the dessert. A refined, elegant duo, without being overpowering.

Recipe based on Jungpana Darjeeling black tea
Jungpana tea reveals its full poetry in a smooth, creamy sauce… just a few centiliters of whipping cream are enough: infuse a spoonful of tea, carefully covered, for ten minutes to allow its aromas to slowly infuse. Strain, then whisk in two egg yolks and a pinch of sugar. Thicken gently, without boiling. Serve warm or chilled, accompanied by raspberries or an almond crumble: the tea's grace is then revealed in every spoonful.