This year's flushes
The four teas we pick this year
Wildmoor sits at two thousand metres on the same ridge our great-grandfather cleared by hand in 1962, and the tea still leaves the way he taught us to make it: two leaves and a bud, plucked before the sun burns off the mist, withered on bamboo racks and rolled in small batches so no two days taste quite the same. We sell what the garden gives us that week, never more, and we tell you which flush is in your tin so you always know what you're drinking and when it was picked.
"A good cup should taste like the morning it was picked."
— Pemba Sherpa, third-generation grower at Wildmoor
“The muscatel hour tastes like the hillside itself — I've never had a Darjeeling this alive.”
“First tea I've had that doesn't need milk or sugar to feel like enough.”
“Steeped it wrong three times before I got the water right. Worth every attempt.”