Darjeeling tea

For other teas grown in Darjeeling, see Darjeeling tea (disambiguation).

Darjeeling tea has traditionally been prized above all other black teas, especially in the UKand the countries comprising the former British Empire. In recent years a high percentage of top quality Darjeeling tea has has been bought by Japanese consumers at relatively high prices. When properly brewed it yields a thin-bodied, light-colored liquor with a floral aroma and somewhat astringent, tannic characteristics, and a spiciness often referred to by tea connoisseurs as muscatel.

Adulteration and falsificationare serious problems in the global tea trade; the amount of tea sold as Darjeeling worldwide every year exceeds 40,000 tonnes, while the annual tea production of Darjeeling itself is estimated at only 8,000 to 11,000 tonnes, including local consumption. To combat this situation, the Tea Board of Indiaadministers the Darjeeling certification mark and logo.

Varieties

• 1st Flush is harvested in mid-March following spring rains, it has a gentle and very light color and aroma.
• 2nd Flush is harvested in June and produces an amber and more astringent cup.
• Autumnal Flush is harvested in the autumn after the rainy season, and has a somewhat less delicate flavour and less spicy tones.

Tea harvested in the summer (or rainy season) is sometimes sold at lower prices.

See also

• Nepal tea

References

• Darjeeling Tea, List of estates.
• Tea talk, Second flush

For Further Reading

• Günter Faltin, founder of Teekampagne, the world's largest importer of Darjeeling loose tea
• Teekampagnede:Darjeeling (Tee)

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It uses material from the Wikipedia article Darjeeling tea.