Darjeeling Sington G.F.O.P

Nestled on a mountainside, between 1,300 and 1,800 meters above sea level, the Singtom garden stretches over 600 hectares between sky and mist, facing the eternal snows of Kangchenjunga.

This legendary estate is a world apart, where the spirit of the tea pioneers still lingers. Founded in 1854 by a German missionary, Singtom is one of the very first gardens in Darjeeling, a twin to its neighbor Steinthal. It is here that the history of Indian tea was written, by hand, along the slopes, and to the rhythm of the Nepalese tea pickers.

The Singtom Garden is renowned for its extraordinary microclimates: in May, torrential downpours can conjure double rainbows above the rows, transforming the dew-covered leaves into sparkling gems. At the height of the monsoon season, the mist sometimes rises in spectral columns that envelop the pickers, creating an almost mystical atmosphere during the first harvest.

Each spring, giant rhododendrons line the paths, offering a vibrant contrast between purple and tender green, and attracting a swarm of hummingbirds that sip nectar from the flowers before landing stealthily on the buds. It is said that at harvest time, the Kangchenjunga wind blows with such vigor that it shapes the foliage into delicate folds, imprinting the tea with a unique flavor profile, blending alpine freshness with a floral trail.

Sington also benefits from mica-rich volcanic soil, which captures and radiates the heat of the setting sun, infusing the leaves with a subtle mineral note and an almost milky sweetness. These natural phenomena—heavy rainfall, endemic wildlife, and unique geology—make Sington a tea as spectacular as it is unforgettable.

Why do we love this legendary garden so much? Because their teas are not simply delicious, they are imbued with life. With their history, their altitude, their aromatic finesse, and that certain something of adventure and grace.

Food and tea pairings
Our Sington pairs beautifully with soft-textured treats and subtle aromas. Enjoy it alongside chocolate gingerbread or a yogurt cake topped with fig jam. Its natural lightness makes it an ideal companion to lightly sweetened desserts, where the tea enhances the flavors without ever overpowering them. A truly refined combination, perfect for a delicate afternoon tea or a sweet ending to a meal.

Recipe based on Darjeeling Singtom black tea
It also lends itself to making a light syrup, infused for a long time and then reduced with very little cane sugar to concentrate its aromas. This syrup reveals fresh notes enhanced with a hint of hazelnut. It then becomes the perfect glaze for a hazelnut tart, a Piedmontese specialty with a dense and melting texture. Poured warm or cold over the still-warm cake, it exalts its flavors while adding an unexpected vegetal touch: a mountain marriage between the Italian Alps and the foothills of the Himalayas.