Darjeeling tea

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

**Darjeeling**

Type:	Black

Other names:	The Champagne of Teas
Origin:	Darjeeling, India

Quick description:	Fruity and spicy.

Darjeeling tea has traditionally been prized above all other black teas, especially in the UK and the countries comprising the former British Empire. It comes from Darjeeling in West Bengal, India. When properly brewed it yields a thin-bodied, light-colored liquor with a floral aroma a tinge of astringent tannic characteristics, and a musky spiciness often referred to by tea connoisseurs as "muscatel." A sweet cooling aftertaste should be felt on the mouth.

Most Darjeeling teas are made into black teas, however Darjeeling oolong and green teas are becoming more commonly produced and are easier to find.

1 Designation
2 Varieties
3 Estates
4 See also
5 References
6 External links

[edit] Designation

According to the Tea Board Of India - "Darjeeling Tea" means: tea which has been cultivated, grown, produced, manufactured and processed in tea gardens (current schedule whereof is attached hereto) in the hilly areas of Sadar Sub-Division, only hilly areas of Kalimpong Sub-Division comprising of Samabeong Tea Estate, Ambiok Tea Estate, Mission Hill Tea Estate and Kumai Tea Estate and Kurseong Sub-Division excluding the areas in jurisdiction list 20,21,23,24,29,31 and 33 comprising Subtiguri Sub-Division of New Chumta Tea Estate, Simulbari and Marionbari Tea Estate of Kurseong Police Station in Kurseong Sub-Division of the District of Darjeeling in the State of West Bengal, India. Tea which has been processed and manufactured in a factory located in the aforesaid area. which, when brewed, has a distinctive, naturally occurring aroma and taste with light tea liquour and the infused leaf of which has a distinctive fragrance.

Adulteration and falsification are 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 10,000 tonnes, including local consumption. To combat this situation, the Tea Board of India administers the Darjeeling certification mark and logo.^[1]

[edit] 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.

[edit] Estates

There are many tea estates (also call "tea gardens") in Darjeeling, each producing teas with different character in taste and aroma. Some of the popular estates include Arya, Chamong, Lingia, Castleton, Jungpana, Makaibari, Margaret's Hope, and Risheehat. Below is a non-exhaustive list: