From Leaf to Cup

How Jungpana's tea is made

A working Darjeeling garden, from the inside

Jungpana was planted in the 1890s on a steep spur above the Ramam, and its tea is among the most sought of all Darjeelings. It is still made the traditional way: plucked by hand on the slopes, made in the estate's own factory below the house, and tasted before it leaves. In season, guests can follow a morning's leaf the whole way.Jungpana's tea is among the most sought of all Darjeelings, and still made the traditional way. In season, follow a morning's leaf from the slopes to the cup.

Two Leaves and a Bud

The leaf is plucked by hand, two leaves and a bud at a time, the standard Darjeeling's finest teas are made to. The pluckers work the bushes across the estate's slopes through the season.

Up and Down the Slopes

Each plucker carries a basket on her back, held by a strap across the forehead, and brings the morning's leaf along the garden paths towards the factory.

In the Factory

Below the house, the leaf is withered to soften it, rolled, left to oxidise and then dried: the orthodox method Darjeeling tea is made by. Machines then sift the made tea, separating the leaf by size.

Sorted by Hand

The last of the sorting is done by hand, in wide round trays, by the estate's own sorters in their MAYFAIR Jungpana aprons.

The Tasting Room

Before a batch leaves the estate, it is tasted. In the tasting room the leaf is weighed out on a hand scale, brewed and judged cup by cup, and guests can taste alongside.

In the Cup at the Manor

The same tea comes back up the hill to the Manor, poured into Jungpana cups. The estate's own second flush carries the muscatel note.