About Darjeeling Tea
Darjeeling tea belongs to the Darjeeling district in West Bengal, India. You can find it in varieties of black, green, white and oolong. After proper brewing, the tea it takes a light color infused with a floral aroma. The flavor of the tea is often described as musky and spicy with an aftertaste of astringent tannin.
Darjeeling tea is unlike other Indian teas because it is commonly made from the small-leaved Chinese variety of Camellia Sinensis, while many other Indian teas are made from the large-leaved Assam variety. Darjeeling tea is mostly found in black, but the oolong and green variety are becoming increasingly popular. Green and oolong Darjeeling teas are now commonly produced and much easier to find. An increasing number of estates are also producing white Darjeeling tea as well.
History and Origin
Tea planting started in West Bengal’s Darjeeling district in 1841 and Arthur Campbell initiated it. Campbell was a civil surgeon of the Indian Medical Service and he was transferred from Kathmandu, in Nepal, to the Darjeeling district in 1839. Two years later, in 1841, he brought the seeds of the small-leaved Chinese plant, Camellia Sinensis, from Kumaun. He started to experiment with the seeds for the purposes of tea planting in Darjeeling. During the same period, specifically around 1847, the British government also established tea nurseries. Then in the 1850s, the tea was being developed commercially. Finally, in 1856, the Kurseong and Darjeeling Tea company opened the Alubari tea garden, and soon enough others followed it.
Taste and Terrior
Apart from being known as the “queen of teas,