“Darjeeling tea is grown in the Darjeeling District, Kalimpong District in West Bengal and widely exported. It is processed as black, white, green, and oolong tea. When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a flavor astringent tannic characteristics and a musky spiciness sometimes described as “muscatel.” Unlike most Indian teas, Darjeeling tea is typically made from the small-leaved Chinese variety of Camellia sinensis, as per Wikipedia.
Due to the unique taste and properties, Darjeeling tea is globally recognized as the most exquisite of all teas. Seldom called the “monarch of teas” or “champagne of teas,” Darjeeling tea is produced and manufactured exclusively in the Darjeeling district in West Bengal, India. Located in the Himalayan Mountain foothills, at heights of more than 3000 feet above sea level, this district offers the ideal climate for tea. The foothills of Darjeeling are a haven to the most exotic tea in the world.
The sub-tropical, high altitude conditions, the somewhat acidic soils, and the weather that varies between sunny to persistent cloudy spells all add to the unparalleled taste. The manufacturing process plays a crucial role too. Unlike Darjeeling, other tea growing areas have selected highly mechanized production methods concentrating only on huge yields and not on quality.
Nevertheless, in Darjeeling, most teas are still produced using old technology, where the manufacturer has more control over the steps involved in tea production.
This helps in distinguishing Darjeeling Tea from the rest of the tea-producing regions. The orthodox method of production provides aromas that associate Darjeeling being considered the “champagne of teas” for the last so many years.
The aroma delivers muscatel grapes for some people. There is a delicate and fruity fragrance to it, quite like champagne!
Enjoy the video below!
