Makaibari First Flush
Makaibari Estate, Kurseong, Darjeeling
From the world's first biodynamic tea estate—this first flush captures the essence of Darjeeling at its most vibrant and floral.
The Story
Makaibari, established in 1859, became the world's first biodynamic and organic certified tea estate under visionary Rajah Banerjee. The estate practices moon-cycle planting, maintains forest corridors for wildlife, and produces tea that's won countless auctions. First flush Makaibari is harvested in late March to early April when the bushes awaken from winter dormancy, producing leaves with an almost electric vibrancy. The estate's terroir at 4,500 feet, with its specific microclimate and soil composition, creates a cup unlike any other Darjeeling.
Flavor Notes
Perfect For
- Spring celebrations
- Morning contemplation
- Impressing tea connoisseurs
- Special occasions
- Understanding terroir
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
195°F
(90°C)
Amount
2.5g per 200ml
Steep Time
3-4 minutes
Resteeps
2-3 steeps
Recommended Vessel
Porcelain or glass
Brewing Tips
First flush Darjeeling should never meet boiling water—it turns bitter. Brew with attention to timing; even 30 seconds too long changes the character. Drink without milk to appreciate the floral complexity.