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"Darjeeling Tea is the World’s most expensive and exotically flavoured tea.
Darjeeling tea cannot be grown or manufactured anywhere else in the world, similar to Champagne in the region of France.
Connoisseurs will assert that without Darjeeling, Tea would be like Wine without the prestige of Champagne.
Today there are 76 running gardens producing ‘Darjeeling Tea’ on a total area of 19,000 hectares. The total production ranges from 9.25 to 9.75 Million kgs annually.
Unlike most Indian tea, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia sinensis. When it is properly brewed, it yields a thin-bodied, light-colored liquor with a floral aroma. The flavor also displays a tinge of astringent tannic characteristics, and a musky spiciness often referred to by tea connoisseurs as "muscatel."
The exquisite qualities of Darjeeling Tea manifest themselves distinctively during the growing season from March to November. After a period of dormancy in the winter months, in March and April the bushes offer delicate new shoots, which provide a grey-green glazed leaf appearance, a light clear liquor, with fresh bright and lively character and a pleasant hint of mild astringency to the palate. The infused leaf has a prominent lime greenish brightness and a floral scent. These are the ‘Spring or First Flush’ teas.
From May onwards, the famed Darjeeling ‘Summer or Second Flush’ teas are produced. The succulent leaves result in a very attractive tea with a purplish bloom and a sprinkling of silvery tips (buds). The liquor produces an amber, full-bodied character showing a change, tasting round, mellow, mature, sometimes with a pronounced muscatel flavour and more colour in the cup than in Spring. During this period, the infused leaf turns a bright copper/purple colour, expressing a rich and full-bodied aroma.
‘Monsoon’ teas produced from mid-July to September is less withered, consequently more oxidized, have more colour, and are stronger. These form the bulk of the ‘breakfast’ blends and often used for flavoured tea.
‘Autumnal’ quality makes its presence felt during the months of October and November. The appearance of the tea takes on a light copper/brownish tinge and liquors have a delicate yet sparkling character, fuller body and darker colour with a delightful flavour distinct from both ‘Spring and Summer’ teas. The infused leaf has a coppery gold brightness with a sweet, fresh ‘nose’.