Tea growers might have dropped their jaws when they set their eyes on Darjeeling in general and Rangdoo in particular, for they had found heaven, which would nurture a new entity in the world of tea.
Tea growers might have dropped their jaws when they set their eyes on Darjeeling in general and Rangdoo in particular, for they had found heaven, which would nurture a new entity in the world of tea.
William Llyod bought Rangdoo from the locals in 1872. Undulating terrain with mountains formed in wavelike structures ranging from 3900 to 6200 feet above sea level, Rangdoo was a paradise for passionate tea growers.
Unlike the harsh temperature of Assam and Terai, it had a temperate climate, cool breeze and abundant monsoon to substantially support the production of fine quality tea.
Soon after the dense vegetation was cleared and tea bushes were harmoniously laid down, the tea from Rangdoo was set to surprise the tea connoisseurs worldwide. Within only a few years, the tea produced at Rangdoo acquired enormous fame for its distinct flavors. The London tea auctioneers affectionately started calling the tea from Rangdoo –
The only tea that was suited to be served at the Buckingham Palace, the only tea that was suited to satisfy the refined and sophisticated tastes of the royals. To commemorate this global appreciation, Rangdoo was rechristened Okayti.
"There is something in the nature of tea that leads us into a world of quiet contemplation of life."
- Lin Yutang
.webp)
