Open the cupboard of any tea drinker and you're likely to find a box or two labeled Darjeeling. Darjeeling tea is widely hailed as the Champagne of Teas, but do you know just what it is that makes Darjeeling tea special?
Darjeeling is a Himalayan region in north-eastern India, where there is an ideal climate for growing high quality tea.
It's not uncommon to see low quality tea labeled as Darjeeling when it is not actually from Darjeeling, India. Be sure to read labels to make sure you're getting authentic Darjeeling tea.
First flush teas are picked in Spring, second flush are picked in Summer, and Autumnal are picked in, well, Autumn.
First flush teas are similar to green tea, with a very light taste, pale yellow water color, and clean astringency. Second flush teas are darker and sweeter, with a more robust finish. Autumnal teas are rarer, with a deep, rich sweetness.
Tea (camellia sinensis) is grown in two main varietals: Assam and Chinese. The Chinese varietal is characterized by shorter leaves and a tendency to be more astringent.
The characteristics of a finished tea are determined by how it is processed after picking. Green teas, for example, are non-oxidized, while black teas are fully oxidized. While Darjeeling is known for black tea, many of the plantations also produce white tea, green tea, and oolong tea.
The tea growing region is divided into 7 groups, each containing a number of tea growing gardens. Each of these gardens produces a distinct tea; Puttabong is known for its floral notes, while Castleton and Margaret's Hope are known for a well-balanced sweetness.
Because of tea fraud (yes, that's a thing!), Darjeeling tea has an official logo. Look for it to be sure you are buying the real stuff.
Great list!!!
I did not know all of that, but Daejeeling is one of my favorite teas ... it's so delicate!
select one here...