Darjeeling district in West Bengal, India – the region known for the premium and handpicked teas on the lush slopes masked with mountain mist, amongst wild flowers, one of the most sought-after teas in the world is produced. Having a rich balanced fruity body, and a lovely bright cup, a delight from this famous region renowned for consistent highest quality. Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia Sinensis rather than the large-leaved Assam plant. 

Badamtam Tea Estate is a tea garden in the Darjeeling Pulbazar CD block in the Darjeeling Sadar subdivision of the Darjeeling district in West Bengal, India.

Badamtam Tea Estate is located 17 km west of Darjeeling town, in the picturesque Lebong Valley, at a height of 6,000 feet (1,800 m). After the end of the two estates viz., Bada Ging Tea Estate and Chhota Ging Tea Estate, starts the area of Badamtam tea estate and goes till the Majhi Tar basin in Sikkim.

Badamtam Tea Estate was planted by Christine Barnes in the year 1858 before commercialization by the Lebong Company. The name of the estate could have been derived from a Lepcha word, which means bamboo water carrier. Now it is owned by the Goodricke group.

Badamtam Tea Estate is famed for its excellent Darjeeling Organic tea.

Brewing tips:

Classic: 2 to 3 grams, 200 mills of water at around 95 C degrees, up to 3 mins. After you have finished brewing, take the leaves out of the cup/teapot – if they remain in the water too long, they start releasing tannin. Tannin makes tea taste bitter, inhibits absorption of magnesium and iron which are necessary for the body to function properly.

All brewing tips is a guidance only. The best is experiment to find own way depend on preferences.