Nestled midway between the picturesque towns of Darjeeling and Kalimpong, Lopchu Tea Estate holds a distinguished position on the low-lying slopes of the northeastern Darjeeling division, in proximity to the state of Sikkim.

Embraced by the enchanting hills of Glenburn Tea Estate to the northwest and Tukdah Tea Estate to the west, Lopchu also shares its eastern border with Peshok Tea Estate.

Located at an elevation of approximately 4800 feet above sea level, this historic estate stands as a testament to Darjeeling's tea-growing legacy.

Yes, the flavor profile of Lopchu remains consistent throughout the year as the estate produces the same type of tea across all seasons.

The distinctive high-fired, smoky, and woody character that defines Lopchu's teas remains a constant, making it stand out in the region.

Yes, given Lopchu tea's distinctive high-fired, smoky, and woody character, it complements well with the addition of milk and sugar.

The term "Orange Pekoe" serves as a grading designation rather than an indication of any orange flavor in the tea.

This grading system is based on the size and quality of the tea leaves. "Orange" historically denoted high-quality tea while "Pekoe" is linked to the fine, downy hairs on young tea leaves.

Chinary Black teas, like all teas made from the Camellia sinensis plant, do contain caffeine.

In fact, due to the slightly longer oxidation process commonly associated with summer harvests, these teas often exhibit higher caffeine levels compared to some other black teas.

This tea is meticulously crafted from the Chinary variety of the Camellia sinensis tea plant.

1. Begin by heating water to around 185°F-194°F (85°C-90°C).
2. Place 1-2 teaspoons of tea leaves in a teapot or infuser.
3. Pour the hot water over the leaves
4. Let them steep for 4-5 minutes.
5. Strain and enjoy sipping.

Experimenting with steeping times will reveal different nuances in the tea, offering a personalized and enjoyable tasting experience.