Every now and then, about once or twice a year, Lingia produces some simply outstanding tea; based on both leaf appearance and cup qualities.  In the case of this particular tea -150 kilos were produced and the sale of this quantity went as follows:

50 Kilos purchased by The Metropolitan Tea Company
25 Kilos purchased by a major multinational for Directors presents
75 Kilos purchased by the leading specialty tea importer in Japan

This tea was manufactured on June 15th, the peak of the annual 2nd flush period. This tea is RARE and OUTSTANDING.

Lingia is one of the premier Darjeeling tea estates of India. Some of the reasons for this are as follows:

1. 90% of the bushes which provide the green leaf to the factory are from the China genus, which provides a distinctive character when grown in the Darjeeling area. The balance 10% of the green leaf is the Assam genus which provides tea of a slightly more fully bodied character and in the right proportion with China genus tea produce outstanding specialty teas.

2. The altitude of this estate is very high creating conditions for excellent quality.

The are 3 main times of year for producing good quality Darjeelings:

1st flush - Springtime harvested teas from late February to mid April.  The young leaves yield a light tea with generally intense muscatel with point.  A gentle afternoon tea.

2nd flush - The tea is harvested in June and tend to be more fully developed.  The liquor is bright and the taste full and round excellent muscatel.  A superb afternoon tea that is especially good with scones and raspberry preserves.

Autumnal - This tea is not always available depending upon the weather.  They are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.

Hot tea brewing method:  This tea is best enjoyed using 2-3 heaping teaspoons for a 6 cup teapot.  Allow the tea to steep for 3-5 minutes, remove the leaves and pour.  We do not recommend adding milk or sugar since this can mask some of the intrigue and subtle nuances of this vintage tea.

Iced tea brewing method:  (to make 1 liter/quart):  Place 5 teaspoons of tea into a teapot or heat resistant pitcher.  Pour 1 1/4 cups of freshly boiled water over the tea.  Steep for 5 minutes.  Quarter fill a serving pitcher with cold water.  Pour the tea into your serving pitcher straining the leaves.  Add ice and top-up the pitcher with cold water.  Garnish and sweeten to taste. (A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.)