Darjeeling tea is often referred to as the “champagne of teas." And just as with fine wines, a skilled tea taster can identify the leaves’ garden of origin and can describe the weather conditions on the day the leaves were picked. Darjeeling's flavor depends on the season when the harvest occurs. For example, a Spring flush picking in May and June yields a leaf with the favored Muscatel-like taste and an amber colored liquor.
Darjeeling tea was first cultivated in the Darjeeling region of India in the mid-1800’s from Chinese tea seeds. The Darjeeling region in the northeastern Indian state of West Bengal is currently home to 86 Darjeeling tea estates. Authentic Darjeeling tea cannot be produced anywhere else in the world although nearly 75% of the tea sold as Darjeeling is fraudulently labeled.
Modern-day tea harvesting is still done by hand and to exacting standards. For example, a “fine plucking” Darjeeling harvester will only pick the bud and 2 leaves from the end of a branch. It takes 22,000 of these shoots make a little over two pounds of tea. A tea bush may be cultivated for 10 years before it is harvested.
Subscribe to:
Post Comments (Atom)
2 comments:
Is it Darjeeling that is flavored with Bergamot (Bee Balm)? :)
Are you thinking of Earl Grey which is usually made from a blend of bergamot and Ceylon black tea? That being said, some Earl Grey blends do feature Darjeeling rather than, or sometimes in addition to, a Ceylon or Assam base. Happy tasting, and please let us know which brands and blends you favor.
Post a Comment