Indian tea (Darjeeling, Assam etc.)
Darjeeling tea is traditionally an exclusive black tea, especially in England and other countries of the former British Empire. The tea comes from the Darjeeling region in the Indian state of West Bengal. Careful breeding gives the tea its characteristic aroma: fruity, spicy, and slightly sour sour (the natural presence of tannin).
The planting of tea in the Indian district of Darjeeling began in 1841. It was the idea of a Dr. Campell, a surgeon working at the Indian medical services. He experimented around that time with different types of tea and his projects were supported by the government. Large-scale production got underway around 1850.
Nowadays there is a lot more tea as "Darjeeling" marketed than actually produced in the region. Therefore, the "Tea Board of India" label with a logo was developed.
- 1st Flush, the first harvest of the year is known as the 'Champagne' under the teas. The fine, hand-picked 1st two leave give a nice soft taste. It is also the most expensive tea, which is flown every year from March.
- 2nd Flush is coming from the second picking in June, and has a good soft taste.
- Autumnal Flush is picked in Autumn after the rainy season, and has a less delicate flavor.
Darjeeling tea picked during the monsoon is often sold for lower prices.
There are many in Darjeeling tea plantations, and each produces its tea in a different way. This makes it so that Darjeeling tea can differ. Some of these plantations are hugely popular because of the taste of the tea, such as Arya, Chamong, Lingia, Castleton, Jungpana, Makaibari, Margaret's Hope and Risheehat. source wikipedia