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Margaret’s Hope Darjeeling

Estate Tea 50g

GRADE – TGFOP (Tippy Golden Flowery Orange Pekoe)


Cup characteristics:  A delicate tending astringent cup with the distinctive “Muscatel” character. Hints of create an almost wine-like taste.

Luxury ingredients:  Black tea.

£ 4.95

In stock

SKU: 771541416598 Categories: ,


Margaret’s Hope Darjeeling

During the 1930’s this garden was owned by Mr. Bagdon who lived in London but visited regularly. His younger daughter named Margaret saw the tea garden and fell in love with it, hoping one day she would return. Sadly she fell ill on board ship during the return trip to England and died soon after. Her father changed the garden’s name to Margaret’s Hope. It is believed that she visits the estate bungalow, coming through the main guestroom and leaving from the study through the verandah to the tennis courts.

The bushes at Margaret’s Hope are almost all the Chinese Jat genus according for the green tippy appearance of the manufactured leaf and the superb fragrance. Because the tea is grown at such the high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited.

The best time of the year is during “second-flush” (end May – end June). During this time Darjeeling are incomparable to any other tea in the world. Some would describe the taste as nutty, others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.

The are 3 main times of year for producing good quality Darjeeling. 1st flush – springtime harvested teas from late February to mid April. The young leaves yield a light tea generally intense muscatel with “point”. A gentle afternoon tea.

2nd flush – harvested in June,  these teas are most fully developed. The liquor is bright and the taste full and round, excellent muscatel. An superb afternoon tea that is especially good with scones and raspberry conserve.

Autumnal – Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea. Try our Margaret’s Hope Darjeeling and enjoy a delicate tending astringent cup.


Put 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 1-3 minutes according to taste (the longer the steeping time the stronger the tea). Add milk & sugar to taste. Ideal Brewing Temperature:90ºC/194ºF


(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)

We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

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