What is Darjeeling tea?

Darjeeling tea is also known as champagne teas and during the 19th century it was commercially grown commercially in Darjeeling in the Indian state of West Bengal. Previously, the Eastern Indians consumed tea mostly in Nepal. This coarse black tea did not appeal to the British floor, well used to the varieties and properties of tea grown in China. Efforts to release tea seeds, type Oolong from China, natives from West Bengal, while India was still under British control. The result was pleasant for both indigenous Indians and for the British and Darjeeling tea is now a highly valuable tea, especially in the UK and Europe, where a large part of them is exported. Therefore, it is now possible to find white tea and green tea Darjeeling, although they certainly occur in smaller quantities. There are also concerns about Darjeeling purity. Only about 25% of the tea sold as Darjeeling is actually 100% clean and grown in the set locations. Companies that sell tea cheaply can mix it with other typesy teas.

If you can get 100% pure tea Darjeeling, there are three varieties from which you can choose, usually named after the time it is harvested. The first flushing is light fruit tea, which was selected in March. Many of them like the afternoon tea because it's a sweeter tea. The second flush refers to the second harvest of tea at the beginning of the summer or late spring. Since the tea leaves had time for maturation, they produce darker tea during cooking and have a much stronger taste. Some will notice the fruity taste of the muscatel in the second flushing tea Darjeeling.

Autumn flushing is less common and refers to tea leaves selected in autumn. As the tea ages, and especially because it is exposed to rains, part of the taste of Thčaj E is removed from the leaves. Autumn flushing is less acidic, lighter colors and some of them consider comparable to the first flushing.

Although only about 3% of tea exportsIndia is Darjeeling, production and growth of tea employs a number of people in West Bengal, more than 50,000. It may also take the patience on the farm tea because it may require up to ten years to make a new tea shrub for harvesting. Indian growers must compete with those growers who sell their tea as Darjeeling when it is not like that. For example, similar teas, although not exactly the same as a tea expert, were grown in Kenya and Sri Lanka. Only tea grown and processed in Darjeeling can be considered to hand over certification from Indian standards.