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Soom 1st Flush

Estate Tea 50g

GRADE – TGFOP1 (Tippy Golden Flowery  Orange Pekoe)


Cup characteristics:  Produced during March at the height of 1st flush, this tea is alive with muscatel flavor. An excellent example of a 1st flush


£ 7.50

In stock

SKU: 771541415805 Categories: ,


Soom 1st Flush

1st Flush occurs in Darjeeling from March through to mid April. During this period the tea bushes begun “flushing” (read growing) after the winter dormancy period. Vigorous flushing occurs because the daytime temperature has raisin 5 to 7 degrees Celsius (from 10-12 to 20 Celsius). The hours of daylight have increased, and despite the fact that the weather is dry there is excellent moisture retention in the soil from the winter rains.

All these factors in the rarefied mountain air help produce this stunning tea. The terrain of Soom is very severe with some of the slopes approaching 45 degrees. The slopes are so steep that the estate still caries the green leaf to the factory by mountain pony.

Many of the bushes are over 130 years old but produce remarkable tea; in fact it is not uncommon for some 1st Flush teas to be rushed to Germany in a race similar to the Beaujolais Run.

The are several theories about the origin of the name of the estate. “Soom” in Lepcha Language (local dialect) means “Three” or “Triangular”. Interestingly the estate is bounded by three streams and is somewhat triangular in shape. Another school of thought is Soom also means “holy abodee” and as Soom has a holy deity who is worshiped, it is possible the name originated from here. The factory burned to the ground in 1995 and was out of production for 1,5 years.#

The new factory has all modern equipment. Top tea estates perform a social function and Soom is exemplary in this regard.The estate not only employe 700 people, but provides housing, food and medical needs for the families resulting in about 2000 people living on the estate in full view of the Himalayan Mountains.

Try now and enjoy the delicious Soom 1st Flush – An excellent example of a 1st flush Darjeeling.


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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