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Ambootia Haze Darjeeling Tea

Ambootia Haze Darjeeling Tea


Simply put...

This tea brews a light fresh cup with a capturing aroma.  Handpicked tender fine leaves are delicately handled through the manufacturing process to produce a distinctive tea rich in antioxidants.

This tea will be delivered in our new compostable packaging >> read more  here

In more depth...

Tea Name : Ambootia Haze

Tea Maker : Mr. Anil Bansal 

Origin : Ambootia Garden, Kumaltar, Darjeeling, West Bengal, India.

Size : Total area- 966.58 Ha, Area under Tea- 354.08 Ha

Harvest Time : March

Cultivar : TS-569

Grade : 

Plucking standard : Two leaves and one bud

Processing : Withered, rolled, oxidised and fired.

Experience :  A light fresh cup with a capturing aroma.

Date of Plucking : Plucking date- 28th March, Manufacturing date-29th March

Last visited by Comins : June 2018, Michelle Comins

How to prepare tea [Western Style]...

Amount of tea per bowl (200 ml): 2.5 g (1 tsp)

Water temperature: 100 / 212 

Infusion / brewing time: 3 minutes

Number of infusions: 3

How to enjoy: No sugar, no milk.

In more depth...

Tales of the Tea Trade : Ambootia

Michelle : Extract from our our book Tales of the tea trade :  

Michelle : My first taste of Ambootia Darjeeling marked the start of a new addiction. Our customers agreed: the Rainbow Darjeeling from Ambootia, Kurseong and the Gold Mist Assam from Jamguri, Golaghat, Assam (which is part of the same group of gardens) stand out from the crowd and have gained a firm following at our teahouses [....] 

[....]In 1948 Darjeeling, post-independence adjustments were being made to the way things were run and a Mr S.P. Bansal Snr moved to the northeast of India. From 1954 he managed Ambootia TE until 1968 and after this stint he undertook the responsibility of turning around other sick and ailing
tea estates in the region. He was a much sought-after planter of his time and a champion in turning around sick tea estates [...]

[....] On 1 January 1987, at the request of the workers, Mr Bansal Snr took over the tea estate to protect the future of the 923 estate workers and successfully revive it to what we know today: a successful and profitable garden making exceptional teas. An important step on that journey has been the introduction of organic and biodynamic agriculture introduced in 1994 by Sanjay Bansal, Mr Bansal Snr’s son [...] Across the garden [...] initiatives are in place to ensure that the whole system is self sustaining, socially responsible and economically viable. 

You can read more about Biodynamic farming in our book Tales of the tea trade and also here under the information on Jamguri garden from this group

Further insight from our time at Ambootia

The Ambootia tea garden resides in the mist laden Himalayas of Darjeeling - an area famed for a flavour of its teas. The garden is the flagship tea garden of a collective that were taken over at a time of ailing fortune in the Darjeeling tea industry. This garden was the first one to be converted from conventional to bio-dynamic and was selected by FAO as a model farm for organic, bio-dynamic farming system.


The biodynamic tea and organic practices adopted here have truly infused the bushes with vitality and enhanced the quality of the leaf. These practices have prevented soil erosion and improved soil fertility. Ambootia is also committed to supporting the Save Our Soils Fund substantially over the next few years with financial contributions as well as by sharing their experiences and insights to help further sustainable soil management practices on a global scale.


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