Organic Darjeeling
Second Flush

Premium 91 P.

Full-bodied second flush Darjeeling made from the second harvest of the renowned Phuguri Estate. Made with a top cultivar and lightly and gently oxidised. 100g
  • Phuguri's own "tippy clonal" cultivar
  • Certified organic estate with a large proportion of old tea plants
  • Refreshing, balanced aroma with a long-lasting aftertaste


Character Delicately malty, muscatel, walnut leaf, savoury, creamy, plum puree
Tea Estate Phuguri Estate
Terroir Mirik, Darjeeling, India
Harvest Second flush, July 2021, hand-harvested
Leaf FTGFOP1: Super Fine Tippy Golden Flowery Orange Pekoe
Cultivar "Tippy Clonal", Camellia Sinensis (China)
Elevation 1,065-1,525m above sea level
Oxidation/Fermentation 20-49%: medium oxidation. Delicate buds and leaves, hand-picked and selected in the morning. Long and natural withering process followed by hand-rolling. Brief, controlled oxidation for development of a fine aroma. Gentle drying
Processing Orthodox
Drying Oven drying
Organic Cert. EU certified organic since 2009
Grade 91/100 p. (Darjeeling category); Premium Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€109.00 / 1kg
In stock

Tea Farm

Phuguri Estate

The estate is well-known for its own cultivar, the "tippy clonal". The Phurguri Tea Estate is one of the biggest in the region with 1,070ha and is managed by the Bagaria Group.

International organisations such as the Rainforest Alliance and the Ethical Tea Partnership have recognised Phuguri's ethical and ecological standards of tea production. The estate implements certified organic cultivation and is HACCP certified.

"Darjeeling" is a protected geographic designation which ensures that only tea grown on 1 of 87 certified tea estates in the region can be sold as Darjeeling tea.



A full-bodied, very balanced second flush Darjeeling with a characteristically malty, muscatel aroma. Refreshing citrus notes and a touch of plum and savoury walnut.


FTGFOP1: (Special) Fine Tippy Golden Flowery Orange Pekoe


Apricot orange

Black Tea

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.


1,000-1,800m above sea level. The slopes face northeast, receive high rainfall, and benefit from a cold microclimate that fosters the growth of robust tea plants with a rich flavour. During harvest, only the best 2 leaves and bud are hand-picked and processed according to strict quality standards.

The fresh tea leaves from the autumn harvest are selected according to length and then naturally withered to remove excess moisture. The tea is machine rolled to open up the leaves and promote fermentation. Older machines are maintained at great expense to guarantee the development of an authentic aroma. The fermentation process lasts a slightly above average length of time and is constantly monitored to ensure an optimal flavour bouquet. In the last stage, the leaves are fully dried in an oven for 23 minutes and hand-packed into tea crates.

The Phuguri Estate grows its own cultivar, the "tippy clonal" that is well-known for its rich and long aftertaste. This cultivar is considered one of the best in the region. Roughly 2% of the tea bushes are replaced each year.

The tea is always fermented according to orthodox methods without machine-breakage of the leaves (CTC - crush, tear, curl).

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Mirik, Darjeeling, India. Sourced directly from the tea estate.

Organic Certification


Brewing Guide

2 heaped tsp per 200-300ml (70-80°C) water. Steep for 2-3 minutes.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for Darjeeling is a porcelain teapot.

Recommended Storage

Ideally store in an airtight, double-coated metal tin.

Our recommendations

The image could not be loaded.