Darjeeling Namring F.O.P

Namring, whose name means "tea from beyond the sky" in homage to the Lamas of Lapcha, was established in 1855 by the British. Spanning 450 hectares between 1,525 and 1,675 m above sea level, this mythical garden, divided into Namring, Poomong, and Jinglam, benefits from crystal-clear Himalayan waters and generous sunshine.

Each spring, after the cold season, Namring unveils the magic of its first flush: a carpet of silver buds and jade leaves exhales unique notes of honeydew melon, apricot, and golden Muscat. The pluckers, heirs to ancestral knowledge, meticulously pick "two leaves and a bud," preserving the integrity of this unparalleled harvest.

For over 160 years, its exceptional terroirs have cultivated three families of cultivars in symbiosis: the China, introduced in 1856 for their floral finesse; the hybrid Assam, bringing body and malty aromas; and since the 1970s, selected clones, guaranteeing original aromatic signatures.

This varietal richness allows the tea master to create blends of remarkable complexity and balance, similar to great wine crus. The China offer elegance and lightness, the Assam provide structure and depth, and the clones ensure consistency and innovation. Namring, which helped build Darjeeling's reputation as "the Champagne of tea," embodies our vision: a living art of tea, blending tradition and modernity, to reveal the excellence of each leaf and fully express the Himalayan heritage. This alliance of terroir, history, and research makes Namring the ideal partner in our quest for exception and creativity.

Food and tea pairings
For a simple yet delicious pairing, enjoy our Namring with a supreme of partridge with thyme and lemon zest, served on a bed of caramelized onions. The golden, juicy flesh of the chicken extends the tea's robust attack, while the thyme and candied lemon echo the notes of fine wood and citrus. The caramelized onions subtly recall stewed fruit, and the tea's slightly resinous finish finds its perfect, both wild and warm, resonance in the thyme.

Recipe based on Darjeeling Namring black tea
To reveal the powerful finesse of Darjeeling Namring, nothing beats a refined deglazing of white meat: roast capon or free-range guinea fowl. After cooking, deglaze the meat juices with a concentrated infusion of Namring, with its woody and slightly muscatel notes. The tea replaces the wine, bringing a dry, almost floral elegance to the sauce. Add a knob of butter, a few long peppercorns, and a touch of dark honey to round it all out. The result? A deep, clear, and elegant sauce that pays homage to this grand cru Darjeeling.