How Darjeeling’s leaf makes its way into our morning service and tasting menus.
We partner with estates that practice slow plucking and ethical wages. First flush arrives as a quiet ceremony: glass pots, soft water, and service that explains leaf and liquor without performance.
In the kitchen, tea appears in broths, cures, and desserts—always balanced so tannins support rather than dominate.
Ask for a guided tasting during your stay; we often arrange private visits when harvest schedules allow.