From the very first deal struck with Arya Tea Estate, I have been fascinated by the teas they produce and that too 100% organic. Arya as a tea estate is small when compared to larger tea gardens in Darjeeling, but way better off than some of such larger ones when it comes to producing quality teas.
The first instance sipping Arya was at my friends place - Arya Ruby. It was simply irresistible and I bought it for my clients. I won’t delve too much into the sophisticated tea acronyms, and for simple understanding, I would like to say that this tea is quite rare and produced in very low quantities. I was informed by the Manager, Mr. S. Roy, that only about 200 kgs of Arya Ruby was processed this year (First Flush 08) - so you can imagine the demand for it, keeping in mind the quantity produced. While budging towards the cost factor - its quite expensive, but I tell you its worth it.
It is a strange tea! It is actually a clonal tea and most of the clonal Darjeeling teas are lighter in cup. And not to forget the fact that whether china grade or clonal, First Flush Darjeeling teas are always weaker in strength, but this particular tea is amazing. Clonals are said to be lighter than china grade, but this tea has a body of its own reminiscent of the ruby color - thats why the name Ruby. The same china and clonals from other tea gardens start to attain a good amount of body during the second flush, Ruby doesn’t become awfully strong, it maintains its quality of a second flush.
Arya is 100% organic and besides Ruby, it produces numerous other grades of tea, black, white and green teas. A word about Arya Green teas - most of the Darjeeling green teas I have tasted appear to have a yellowish liqor, but Arya Green slides more towards transparent or white. The white teas they produce is also quite different from what we find from other tea estates - white teas as a leaf is totally green and seems unprocessed, highly aromatic and having a weak body. Vege notes dominates all, though there are other complexities mingled in the characteristics of this white tea. Buying Arya for us is like going bankrupt - it is expensive, but a tea that would stand out among the best of what Darjeeling has to offer.
Well, don’t misunderstand my post - Arya produces unique teas, but each tea garden in Darjeeling is famous for its particular grade. For example, nobody can beat Second Flush Castleton Muscatel - Arya cannot produce muscatel tea similar to Castleton Muscatel characteristics and Castleton cannot produce a tea similar to the charateristics of Arya Ruby. This is highly due to the region the garden is placed, the kind of tea bushes used and the most important factor - the tea maker.
Hope you enjoyed the post!








June 19th, 2008 at 11:47 am
Truely, arya ruby is mind blowing. If you remember me, we talked over the phone.
June 20th, 2008 at 12:44 am
Hello Stefan, of course I remember our telephonic correspondence. Thank you for liking our teas. Yes, Castleton Muscatel has arrived and our webmaster will update in a few days time.
June 23rd, 2008 at 4:45 am
Dear Benoy,
firstly, congratulations to the successfully completed change! It must have been straining for all of you.
Secondly, you may have seen some of my postings in the Teamail yahoo group and mailing list: I do not whether you still remain a silent reader there, or have exited altogether?
Thirdly, I would certainly have liked to read a bit more about the technical side of the Arya “Ruby”, instead of generalities with (too) little meaning for a tea lover who also bears some interest on the production side. Unless you simply refered to the common effects of a weaker wither, the mentioned characteristics can also be achieved by enhanced leaf maceration under CO2 cover, with or right after the rolling; cf. the production of Beaujolais Nouveau.
Fourthly, concerning the white tea, I am unsurprised because we have achieved the very same typicality of strongly fragrant, powerful white teas with African whites made from Assamensis hybrids, mostly but not only silver needles / Yin Zhen (by Nigel Melican in Satemwa Estate Malawi, by yours truly in Kenya), but also peony style Pai Mu Tan (Williamson in Tinderet, again yours truly with an oolong trial, basically a plucking of integral bud + 1 small leaf, sun wither, and minimal oxidation via rolling and pan firing).
Our African “whites” easily declass many expensive Chinese whites, and were only surpassed by a surpreme Phoobsering (called white, but in reality a lightly oxidized oolong). Very interesting: they can age very gracefully and actually mellowed and improved after 1 year into a “yellow tea” direction, much to my surprise.
Yours sincerely,
Alexander Eichener
June 23rd, 2008 at 5:01 am
I’ll research a bit more about the possible employ of carbonic maceration in tea making (which sounds quite obvious, once you think about it). Google won’t help, but maybe Tocklai ;-).
AE