What is Darjeeling Tea?

Grown and produced only in the district of Darjeeling, north of West Bengal in India, arguably the finest and most sought tea in the world, the Darjeeling tea is also known as the champagne of teas.

It is grown in the mountainous region between 750 and 2000 meters and tea bushes are nurtured by intermittent rainfall, sunshine and moisture laden soft mist. The soil is rich and the hilly terrain provides natural drainage for the generous rainfall. Gifted with these natural elements, the simple fact that 10 million kg. Darjeeling tea is produced annually by the Darjeeling district, it has made it even more exclusive and desirable.

The Darjeeling logo was launched in 1983 by the Tea Board of India, to avoid the numerous forgeries that make this tea, verify that the package contains 100% pure Darjeeling, not mixed with other teas.

Unlike most Indian tea, Darjeeling is normally Chinese variety of small leaves of Camellia sinensis (var. Sinensis) instead Assam plant, large leaves (C. sinensis var. Assamica). It is produced and sold commercially as "black tea", but almost all of them have incomplete oxidation (<90%), which are technically an Oolong. Also less oxidized teas, Oolong and green, and even a growing number of states are currently produced are also producing white teas.

Tea pickers, well aware of the popularity of the product, pick only the finest two leaves and the bud to enhance the unique flavor that has been described as "Muscat".

The Darjeeling tea flavors differ from season to season. According to the harvest period, they can be categorized into:

First outbreak: It comes just after the winter with spring rains. The leaves are tender and bright green. It produces a soft, a bright tea.

In between- second outbreak this period until June, is famous for its outstanding quality. The blade has a purple bloom. Tea has more body, amber and slightly fruity taste, it is during this period that the famous "Moscatel" flavor is more pronounced.

Harvested in the rainy season, the wilting is lower, consequently it is more oxidized and also is a stronger tea while retaining the character for which Darjeeling is known. Usually it sold at lower prices, is exported rarely and is often used in the Masala Chai.

Autumn: It is harvested after the rainy season, the tea has a coppery light, a more complete body, but its flavor is less delicate with less spicy tone.

Nearly 70 percent of Darjeeling production is exported and the first two crops constitute about 65 percent of the annual income of the plantations.