Darjeeling Tea
The tea: Darjeeling tea is dubbed as the “Champagne” of teas and like Champagne, a tea has to be grown, cultivated, produced, manufactured, and processed in tea gardens of Darjeeling to be called a Darjeeling tea. Grown from Camillia sinensis, a tea bush variety found in China was first introduced to Indian soil by British in 1841. However, with time the tea bush adapted to the varying altitude, ranging soil types and changing weather conditions, which rendered a unique flavour to the leaves that is very exclusive to the region. The leaves are small and delicate as compared to Assam tea and are harvested in spring, summer and autumn. “First Flush” picked in early spring are minimally processed with a delicate undertone and therefore more light, floral, fresh and astringent. “Second Flush”, picked in May is known for its’ full-bodied, muscatel and fruity flavour. The “Monsoon” and “Autumn” flush yields larger leaves with a stronger colour, bolder flavour and less nuanced than the previous flushes.
Brewing: 2 gm of tea leaves in 240 ml of water at 90-100 deg °C with a steeping time of 3-4 minutes is ideal. However, for people liking a strong cup of tea preferring more astringency because they would like to add milk and sugar, the measurements can be altered as per taste.
Darjeeling Tea
The tea: Darjeeling tea is dubbed as the “Champagne” of teas and like Champagne, a tea has to be grown, cultivated, produced, manufactured, and processed in tea gardens of Darjeeling to be called a Darjeeling tea. Grown from Camillia sinensis, a tea bush variety found in China was first introduced to Indian soil by British in 1841. However, with time the tea bush adapted to the varying altitude, ranging soil types and changing weather conditions, which rendered a unique flavour to the leaves that is very exclusive to the region. The leaves are small and delicate as compared to Assam tea and are harvested in spring, summer and autumn. “First Flush” picked in early spring are minimally processed with a delicate undertone and therefore more light, floral, fresh and astringent. “Second Flush”, picked in May is known for its’ full-bodied, muscatel and fruity flavour. The “Monsoon” and “Autumn” flush yields larger leaves with a stronger colour, bolder flavour and less nuanced than the previous flushes.
Brewing: 2 gm of tea leaves in 240 ml of water at 90-100 deg °C with a steeping time of 3-4 minutes is ideal. However, for people liking a strong cup of tea preferring more astringency because they would like to add milk and sugar, the measurements can be altered as per taste.
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