07 Jan, 2024
Darjeeling tea is a type of black tea that comes from the Darjeeling district in the Indian state of West Bengal. The region's unique climate, altitude, and soil contribute to the distinctive flavor of the tea.
The Darjeeling tea gardens are situated at high altitudes, ranging from 2,000 to 7,000 feet above sea level. The cool temperatures and misty weather conditions in this mountainous region play a crucial role in the development of the tea's flavor profile.
Darjeeling tea is renowned for its delicate and complex flavor, often described as muscatel. It may have floral, fruity, and sometimes nutty notes, making it one of the most sought-after and expensive varieties of black tea.
Darjeeling tea is mainly produced as black tea, but there are also variations such as green, white, and oolong teas. Each type undergoes different levels of oxidation, resulting in varied flavors and aromas.
The tea bushes in Darjeeling experience distinct growing seasons known as "flushes." The first flush occurs in spring, producing a light and floral tea. The second flush, often considered the best, happens in late spring to early summer, yielding a fuller-bodied cup with the characteristic muscatel flavor.
Darjeeling tea is primarily made from the Chinese tea plant Camellia sinensis var. sinensis, although the small-leaved Chinese variety Camellia sinensis var. assamica is also cultivated. The combination of these cultivars contributes to the unique characteristics of Darjeeling tea.
To protect the authenticity of Darjeeling tea, the European Union has granted it a Protected Geographical Indication status. This designation ensures that only tea produced in the Darjeeling region can be labeled as such, preventing misuse of the name on teas from other locations.