Special features in location, cultivation and processing
The picturesque, 1,070-hectare Phuguri Estate, certified organic and HACCP-compliant, lies in the heart of the Mirik Valley at the foothills of the Himalayas. With tea gardens planted at elevations between 1,000 and 1,800 metres, it is one of the highest-situated estates in the region. North-easterly slopes, abundant rainfall and a cooler microclimate give Phuguri teas their distinctive depth and intensity. The leaves are carefully hand-plucked by skilled tea pickers following the “two leaves and a bud” method and processed under strict quality control.
Fresh leaves from the summer harvest in early July are graded by leaf length and naturally contain a high level of moisture, much of which is gently reduced through a carefully controlled, natural withering process. Rolling is carried out mechanically to release the cell juices and encourage fermentation; however, in order to preserve the estate’s authentic aroma profile, Phuguri exclusively uses older machine types, despite their higher maintenance requirements. Fermentation is of medium length and closely monitored to achieve the ideal flavour balance. Finally, the tea is fully dried in hot-air ovens for 23 minutes and then hand-packed into tea chests.
Phuguri Estate enjoys international recognition above all for its proprietary “Tippy Clonal” cultivar, prized for its long, lingering finish and regarded as one of the finest cultivars in the region for the past five years. Each year, around two per cent of the old tea bushes are replaced with this variety, which is consistently processed using orthodox fermentation methods, without mechanical leaf crushing as used in CTC (Crush, Tear, Curl) production.
Organic Certification
PL-EKO-01
EU/Nicht-EU-Landwirtschaft
