Intrigued by my recent experience with Darjeeling Goomtee (2nd Flush), I wanted to know a little more. In my abbreviated research I found:
“Darjeeling Tea” means tea which has been cultivated, grown, produced, manufactured and processed in the 86 Tea Estates also known as tea gardens in Darjeeling, India. Only teas coming from these estates can be called Darjeeling Tea.
Tea planting in the Indian district of Darjeeling began in 1841 by Dr. Campbell, a civil surgeon of the Indian Medical Service. Interestingly, Dr. Campbell, who had been transferred to Darjeeling in 1839, used the seeds of tea plants from China. Thus the actual Darjeeling taste originated from the Chinese black tea plant. The “Darjeeling taste” simply refers to the soil in which the tea is cultivated. Experimental tea plantation by Dr. Campbell and others occurred during the 1840s. During that same period, the government established tea nurseries. Commercial exploitation began during the 1850s.
Traditionally, Darjeeling teas are classified as a type of black tea. However, the modern Darjeeling style employs a hard wither (35-40 % remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this designation. Technically this level of oxidation makes them a form of oolong. The experts say that many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.
Traditionally, Darjeeling teas are classified as a type of black tea. However, the modern Darjeeling style employs a hard wither (35-40 % remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this designation. Technically this level of oxidation makes them a form of oolong. The experts say that many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.
There are several varieties or flavors of darjeeling teas. These varieties are described as follows:
- 1st Flush is harvested in mid-March following spring rains, and has a gentle, very light color, aroma and mild astringency.
- In Between is harvested between the two “flush” periods.
- 2nd Flush is harvested in June and produces an amber, full bodied, muscatel-flavored cup.
- Monsoon or Rains tea is harvested in the monsoon (or rainy season) between 2nd Flush and Autumnal, is less withered, consequently more oxidized, and usually sold at lower prices. It is rarely exported.
- Autumnal Flush is harvested in the autumn after the rainy season, and has somewhat less delicate flavour and less spicy tones.
The Darjeeling Goomtee (2nd Flush) tea from Tea Logic, I recently tasted and reviewed is characteristic of the above description. I cannot wait to try some of the other Darjeeling varieties. If there a Darjeeling that you recommend feel free to comment. Until then… Happy Tea Drinking!
References: Darjeeling tea. (2008, June 24). In Wikipedia, The Free Encyclopedia. Retrieved 03:54, July 4, 2008, from http://en.wikipedia.org/w/index.php?title=Darjeeling_tea&oldid=221497850
Darjeeling tea history. In Darjeeling News. Net. Retreived July 7, 2008, from http://www.darjeelingnews.net/darjeeling_tea.html
