Doke Black Fusion Tippy First Flush Organic 2025

This is a tea from Doke Tea Estate from Bihar state in India, famed for the ancient Nalanda Monastery that the Tang dynasty Chinese monk travelled to, inspiring the famous Chinese vovel Journey to the West, albeit without the monkey, the pig, the shark and the dragon. The estate is named after the Doke River which is a tributary of the great Teesta River that flows through Darjeeling and onwards south to the state of Bihar. Doke is located at the militarily important 'Chicken's Neck' (Kishanganj) which until 1840 is part of Nepal and remains home to many native tribes.

Where Doke Tea Estate is has been designated by the Indian government to be a “non-traditional” tea-growing area. Tea cultivation there only began in the 1990 and this estate is a shining example, having established an international name for producing the award winning red (western black), white and green teas. Starting as a small estate that sold leaves to nearby factories, the estate took 10 years to grow to its current size and is now also certified organic. Doke Tea Estate is owned by Rajiv Lochan, an internationally renowned tea figure, who has 15 years learning his craft in Darjeeling at numerous tea gardens, including Ambootia, Phuguri, and Longview. His success in expansion stemmed from an early decision to produce hand-rolled teas, drawing inspiration from his extensive travel to tea factories in China. Over years of experimentation and experience led by his daughter Neha, the rolling is producing a tea that is malty like an Assam and yet sweet and floral like a Darjeeling. In an area dominated by CTC (Cut-Tear-Curl) leaves, Doke Tea Estate stands tall in producing hand-crafted small batch teas that are award winning. The estate flagship tea, Doke Black Fusion is Gold Star Winner at the Great Taste Awards in the UK and at the AVPA Festival in Paris. It is hand rolled tightly and heavily oxidised, as seen from the full black leaves and the bright copper infusion. Picking is 1 bud 1 leaf and leaf size is neat. 'Tippy' in the name of the tea denotes there is a good amount of visible tips, as seen from the lighter colour strands of leaves.

We are brewing this Indian tea in a Chinese manner, using the Parchmen Glass Gaiwan, at a ratio of 3.5g to 100ml of 85°C filtered water for 1 min 30 sec. It develops a beautiful bright copper colour, with notes of rose, malt and sandalwood on a smooth body. It has some sweetness, is brisk and bright but no astringency even at the third brew at the same parameters. While a classic Darjeeling first flush is light and bright, the Doke first flush features boldness and yet carries the briskness and brightness of Darjeeling. It is best at the second brew. Lifting the cup to the nose gives a hint of stonefruits, like Chinese red teas. The infusion shows the picking standard of 1 bud 1 leaf. The tea can be brewed 3 times. In an English style of brewing, one can use 3.5g to 300ml of near boiling water in a teapot. A small amount of sugar and milk can be added to modulate the flavour.

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