Pekoe Hill brewed into a glass pitcher on a dark wooden board, a clear amber liquor lit by afternoon sun

Pekoe Hill

30g
€14,00
Pomiń, aby przejść do informacji o produkcie
Pekoe Hill brewed into a glass pitcher on a dark wooden board, a clear amber liquor lit by afternoon sun

Grown by Sonam

Pekoe Hill

SECOND FLUSH · SUMMER 2026 · DARJEELING

  • Candied orange peel
  • Muskmelon
  • Creamy
€14,00 Cena jednostkowa €0,47/g
Koszt wysyłki obliczany przy realizacji zakupu.

Limited quantities — micro-batch of Summer 2026

30gFree shipping from €39 within Germany

  • Direct from independent producers
  • Packed in Berlin
  • Dispatched within 2 working days

About this tea

Darjeeling teas are best known for their black teas and distinctive muscatel aroma, but what exactly is that? For decades, people thought it was simply due to the exceptional terroir, climate, and the tea bushes' unique genetics. After exchanging scientific insights with Taiwanese tea masters, they solved the mystery. The delicious honey, citrus, and muskatel flavors come from indigenous bugs, mainly jassids and thrips, that nibble on the young tea leaves. Naturally, the tea plant doesn't take this lightly and defends itself with a cocktail of biosynthesized compounds that give bug-bitten tea its unique character: aromatic, honeylike, sweet, and citrussy.


With this tea, you get to not only explore a true bug-bitten beauty, but also gain insight into the seasonal nature of teas from the Himalayas. Pekoe Hill comes from the same AV2 cultivar as our Spring Blossom, picked from the same hillside just one season later. While our Spring Blossom is floral and high-pitched, complemented with notes of citrus and ripe persimmon, its summer variety, Pekoe Hill, is dense and spiced. The same bush, read twice, and this is precisely the essence of Darjeeling that is hardest to explain but easiest to taste. If you want to understand cultivars, the cultivar guide covers what AV2 does across the year.


Candied orange peel and muskmelon, over a texture that stays creamy and alive rather than settling. It gives you the same range cold as it does hot, which is unusual, as most teas lose their edges in cold water. This one keeps them.


Made by Sonam, from the same garden as our GABA Oolong. A limited micro-batch of one summer.


Sensory Profile

Aroma: Spiced and fragrant, with the honeyed note the bite leaves behind.

Palate: Candied orange peel and muskmelon.

Mouthfeel: Creamy and vibrant, with a long finish.

Technical Specifications
Origin Darjeeling Hills
Altitude ~1,700 m
Harvest Summer 2026 (Second Flush)
Cultivar AV2
Processing Bug-bitten oolong
Rarity Limited Micro-Batch
Brewing Suggestion
Temperature 90°C
Water 150 ml
Leaves 2.5 g
Steeping Times 2 min │ 1 min │ 2 min
Infusions At least 3 times

Cold Brew: 1g tea leaves per 100ml water (room temperature), stir gently to prewet all leaves, and refrigerate for 8–12 hours.

last updated: August 2026
Sonam and Swikriti outside the house where the Spring Blossom harvest is made

Meet the Maker

The maker behind the tea is Sonam Lama, a man for whom tea isn't just a business; it is his life's purpose and identity. The grandson of a seasoned planter, he began his journey as a young intern studying tea clones straight out of Delhi University.

After spending a decade in Nepal, deeply involved in empowering small farmers, he was urged by his grandfather to return home to Darjeeling. He answered the call, determined to use his global experience to help local small growers who were struggling to survive under the shadow of colonial-era mega-plantations. To bring this vision to life, he opened his own small factory near Peshok in 2025. Because local farmers were too busy just trying to survive, he leases and manages 15 to 20 hectares of small gardens himself to ensure the highest-quality leaf.

What I admire most is his profound respect for both his community and the craft; he even pays his factory workers double the standard regional wages. But beyond the craft, it was his philosophy that moved me. During our conversation, he told me that nature uses us to propagate its messages, and he called me a "messenger" meant to share the true story of Darjeeling with you all here in Berlin. I am so deeply honored to be that messenger. When you drink his tea, you are experiencing decades of heritage and a profound, spiritual love for the leaf.

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