Wednesday, February 27, 2013
Darjeeling tea is grown in the Darjeeling region of the northernmost tip of West Bengal, India. Set in the foothills of the Himalayas, Darjeeling is full of lush forests and sprawling tea plantations where they produce some of the most delicious and distinctive tea in the world.
Darjeeling tea is not native to India. Instead, Darjeeling is produced from the Chinese tea plant, Camellia sinensis, which was first planted in Darjeeling in 1841.
Though often misidentified as a black tea, Darjeeling comes in many varieties including white, green and oolong.
First and second flush Darjeelings are prized for their delicate flavors. First flush teas tend to be floral while second flush teas are more bold, fruity and spicy.
First flush Darjeelings, like our Darjeeling De Triomphe, are light in body and have a crisp, refreshing taste.
Second flush Darjeelings produce amber liquor and can either be spicy or “muscatel,” that is, reminiscent of muscatel wine.
Third and fourth flush Darjeelings tend to produce darker, fuller bodied teas and are typically only sold domestically for use in chai teas.
The weather in Darjeeling is surprisingly mild, making it an accessible destination to visit anytime outside of the summer monsoon season. Visit in the spring for a taste of fresh-from-the-plantation first flush Darjeelings. Or, visit in June for a sample of the best of first and second flush.