Small plantations in Darjeeling started around 1830 which later on became commercially viable Tea gardens and Bara Ringtong (presently Margaret’s Hope) was among the first ones which started in 1864 with China variety of plants which flourished very well.

The present day factory was built in the year 1930 after dismantling the old factory by Mr. John Taylor with the help of a Chinese businessman, Mr. Longsin. The heavy machinery was carried by head load from 8 kms. away that is the nearest railway station called TUNG.

During the 1930s the garden was owned by Mr. Bagdon and he visited the property along with his two daughters. The younger Margaret fell in love with the garden and vowed to come back and stay here. Sadly, while returning to England she died on the ship due to illness when she was 13 years old. The father then changed the name of the garden from Bara Ringtong to Margaret’s Hope.

It is believed that Margaret visits the bungalow from the West side main guest room, to the study and through the veranda goes to the Tennis court.

Production: It is one of the biggest properties in the district producing 2,80,000 kgs of tea and has 585 hectares under tea. The bushes at Margaret’s Hope are nearly all Chinese variety which accounts for the greenish leafed tippy appearance, the light liquor and a superb fragrance.

Cultivation is almost manual, with minimal use of chemicals and thus the yield is very low but is of very high quality.

First Flush: Picking starts the moment the leaves sprout in Early Spring, through the monsoon season. This early pale green leaf with lots of un – open buds gives the outstanding flowery meadow like flavour which is liked by all he connoisseurs in the world.

Second Flush: The best Darjeeling is picked during this period that is late spring when the bushes develop superior Darjeeling character. This tea has a delicious hint of muscatel character and is the vintage product of the year.

Autumn: The final picking with a concentrated sap in the buds due to retardation in the growth gives a very fruity flavour with mild and mellow liquor. This tea is particularly liked by all.

Processing: It is done with a great deal of care than the normal orthodox manufacturing. The leaves are tenderly spread over the troughs to wither in the mist laden mountain air : minimal use of the hot air to preserve the fragrance.

Rolling is done on the flat rolling brass tables for gentle twisting and styling. The leaf is then dried in the coal fired heaters to control the rapid removal moisture in a low and steady temperature so that the tea can have a maximum keeping quality.

The estate has now been owned by the Goodricke Group of Companies and has further added the quality of this estate which is very evident from the response it is getting from the true Darjeeling buyer all over the world.