Giddapahar Thunder Hand Rolled Darjeeling Second Flush

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  • “The amazing Dexter3657 sent me a large sample of this. Thank you! I was such in the mood for a good Darjeeling! This one was not in the data base, so I’m the first to review here. I don’t think...” Read full tasting note

From Norbu Tea

Appearance, Flavor & Aroma:
The dry leaves of this very carefully hand-picked and hand-rolled Second Flush tea are a mixture of coppery-brown, dark & light green with a healthy amount of fuzzy, silver buds. The dry leaf aroma is mild, sweet and musky. The infusion is a bright honey-amber color with a musky-sweet and lightly floral aroma. In the cup, this exceptional tea is mild & musky with hints of flowers, mild astringency and an excellent bittersweet finish.

Note: the primary difference between this Second Flush Hand Rolled and the First Flush Giddapahar Hand Rolled is the level of oxidation. The Second Flush tea is more oxidized, so the flavors are less “green” than the First Flush and more toward the classic, “Muscatel” type flavor profile that Darjeeling Second Flush teas are so famous for.

Estate Information
Giddapahar (pronounced with 4 syllables: Gid-da-pa-har) Tea Estate was founded in 1881 by the Shaw family, who own and operate the estate to this day. Although it isn’t publicized as much as maybe it should be, this estate has the distinction of being the only estate in Darjeeling that has been under 100% Indian ownership since inception.

The estate is located right off the Hill Cart Road/Hwy 55 to the Southeast of Kurseong. The area’s most prominent physical feature is a large ridge known as “Eagle’s Crag” with its giant television tower that looms over the town of Kurseong, and, since the (compound) word “Giddapahar” translates from the local Nepali dialect into English as “Eagle’s Crag,” it’s pretty obvious where the estate got its name.

The total area of the estate is approximately 285 acres, and about 230 acres are covered by original China tea bushes with a few small areas of clonal varietals scattered throughout the estate.

Steeping Guidelline:
When infusing this Hand-rolled Second Flush Darjeeling tea, a Western-style approach is the way to go. We recommend using about 2.5-3 grams of leaf per cup, water at about 195F, and a 4-5 minute infusion time. This tea is difficult to make unpleasant or bitter even when oversteeped, but please adjust the amount of leaf, steeping time, and/or water temperature according to your taste.

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1 Tasting Note

359 tasting notes

The amazing Dexter3657 sent me a large sample of this. Thank you! I was such in the mood for a good Darjeeling!

This one was not in the data base, so I’m the first to review here.

I don’t think I’ve ever had a hand rolled Darjeeling before. It is so well crafted, a beautiful tea.

As a blind taste, I would not have guessed it was a second flush, it’s missing some boldness. I think this is the Darjeeling that could convert the non Darjeeling lovers. (Dexter, you should have given it a shot before sending me so generously the full sample!)

It’s very close to a white tea, so delicate and it’s got that juicy feel quality to it. It’s very sweet and gently floral. It’s fruity but without the heavier muscatel normally found in SF. I don’t even find any of the usual brisk astringency, no bitterness factor whatsoever.

An unusual Darjeeling, but so spring like, refreshing and refined, like any good Darjeeling should be.

No wonder Darjeeling is referred to as “le Champagne des thés!”

I could totally have a cocktail of this mixed with champaign. I think I would call it a Champeling!

Thanks again Dexter3657!


Just read through the tea information…the “thunder” part intrigues me. Maybe I just missed it, but wonder where that part of the name came from :)


Gmathis, I think it refers to the fact that the town of Darjeeling is also called “The Land of Thunder”…


I love a good Darjeeling and this sounds brilliant. I think I should pop round to yours too so that I can sample a Champeling. I can bring cakes … :)


Cake sounds delightful, you’re invited :-)
Overseas tea/champaign party in my neck of the woods, anyone else interested?

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