The term signature points to the uniqueness of our position as growers and suppliers of the finest selection of Indian teas. Some of the teas we offer are ‘reserves’, the very best of our own estates. Scrupulous personal selection and monitoring of our teas ensures the quality of each of our products. Signature meaning… celebrating purity, freshness and quality at source.

Our primary focus is on Indian teas because we believe that they offer the world’s finest and most diverse taste selection. India’s large variety of tea growing regions encompasses the more famous names as well as those less known. Each of these projects a distinct and definable character, and in time we hope to be able to offer you many new tastes in tea. Indian tea is also a knowledge base, our personal resource base and what we understand and do best.

Our teas are sourced primarily from our family owned estates as well as other estates that are the best of the season.

Tea should be stored in airtight, preferably metal containers, away from light, heat and moisture. The container should not be made of plastic or any other odorous material as tea is easily ‘tainted’ by smells. Do not refrigerate.

Bottled or filtered tap water is best. Avoid using hard or chlorinated water. Do not use hot water since it sometimes contains heavy minerals such as lead and an off taste. Water should be brought to a rolling boil, but never allowed to boil on too long, as this tends to dissipate the air bubbles, thereby ‘flattening’ the tea flavour.

Ideally you should use a porcelain or porcelain like pot. The teapot must be adequately roomy and should be preheated by pouring in a small amount of boiling water and allowing it to sit for a few seconds. Put the tea bags in the pot (1 bag per cup). For loose tea the rule of thumb is 1 teaspoon (1/2 teaspoon for Darjeeling) per cup. Finally pour boiling water directly over the tea, cover and allow it to brew for 3 to 5 minutes.

Correct brewing time is analogous to modulating tonal pitch in music. It is critical to brew tea correctly. There is no arbitrary rule. But tea should not be allowed to stand in the pot till the infusion has gone too far… Fine tune brewing time so that strength and flavour define themselves without aggression. Approximate timings are:

Darjeeling tea: Use half teaspoon of leaf per cup. Brew for 3 to 5 minutes. Over brewing results in an unpleasant bitterness.

Assam tea: Use one teaspoon of leaf per cup. Brew 3 to 5 minutes depending on the desired strength.

Nilgiri tea: Use one teaspoon of leaf per cup. Brew 3 to 5 minutes depending on the desired strength. Oolongs because of their larger leaf size may be brewed a minute or so longer.

The traditional ingredients to embellish tea are milk, lemon and sugar or honey. Never use cream which clogs flavour. Different teas prefer different accents. My suggestions are:
Darjeeling tea is best appreciated on its own. Though milk/sugar/lemon may be added, if desired, in small quantities.
Assam teas are lovely with a dash of milk that captures the malt flavour, tempers their strength and accents their richness, but they can be had with lemon as well. Modulate the infusion accordingly.
Nilgiri tea with its beautiful clarity, inherent tendency not to cloud and mild fragrance, makes an ideal iced tea both with or without flavour. It can be enjoyed as a hot tea as well, with lemon and honey or a drop of milk.
Squeezing lemon into tea might cloud the infusion. Use lemon wedges instead.

It is common knowledge that fruits and vegetables are good sources of antioxidants. What is less known is the amount of antioxidants present in tea. The major group of antioxidants in tea comprises of flavonoids that appear to be digested, absorbed and metabolised by the body. There is a wealth of evidence demonstrating that tea and flavonoids exhibit beneficial health effects. So apart from eating more fruits and vegetables antioxidant intake can be boosted by drinking more tea.

The chemical components of green and black tea are not identical. But both contain antioxidants called polyphenols. In green tea these are ‘catechins’ while in black tea they are known as ‘theaflavins’ and ‘thearubingens’.

We do have a limited offering of organic teas.

Yes. Our tours combine an introduction to different tea regions and estates of India, with guided tour of local attractions. We take small groups not exceeding 14 people on two week tours. These are usually organised around mid-November. Our charges include airfare, ground transport, informed guides and food and lodging at the different tea estates. The tours require an advance booking of three months.