The best Darjeeling tea has often been known as the “champagne of tea house”. It is traditionally been acclaimed to be the one that wins millions of hearts not only in India but also globally.
The Darjeeling tea is cultivated only in the environment of Darjeeling, West Bengal, India. Darjeeling tea has traditionally made only into black teas, but today more Darjeeling whites and oolongs have been entering the market making it the best among all.
Be More Specific About the Tea:
Darjeeling tea is treasured for offering distinctive muscatel flavor and rich golden liquor. The Darjeeling tea scores high in terms of flavor and mix blend of rich golden liquor. The bright signs and aromatic smell drive the tea enthusiast more towards it. It also has a Muscat grape aroma which spices up its flavor to offer its perfect taste to the tea lovers.
History says Darjeeling tea is a Chinese tea that grows up in India. It grows with the French grape flavors and the great Himalayan mountain air. The taste of Darjeeling tea is more like wine than other tea tastes.
Even if you are not a tea enthusiast, a good Darjeeling tea is so flavorful and interesting that it is really worth to give it a try. If you are finding added flavors and the dark bitterness of over brewing, then this is the ideal blended tea that is worth sipping.
The best Darjeeling tea is lighter as well as less mordant compared to most other black tea but it has complex and more layered Leafs than most of other greens. The similar Darjeeling tea from identical plantation will have the ability to offer different taste which is depending on the time when it is harvested.
The popularity of Darjeeling tea has reached the western Mass where people pay doesn't attention to it in earlier days, but nowadays the scenario has completely changed, and western mass started to call Darjeeling tea as the 'Tea-game changer.' The delicate-sultry-sweet of Darjeeling tea is today vastly popular both in Indian and foreign countries making the suppliers rich.
Varieties of Darjeeling Tea:
By tradition, Darjeeling tea is classified as a black tea type; however, the contemporary Darjeeling style implements a hard wither that consecutively causes a shortened oxidation for many best coffee beans of Darjeeling.
First flush: The first periodic harvest called first flush is cultivated in the mid of March following the rains of spring which is ideal to offer Darjeeling tea a perfect blend of gentle aroma with light color and mild astringency.Medium flush: These flushes are harvested in between the two growing flush periods.Second flush: The second flush in Darjeeling is harvested in June that ensures to produce muscatel flavored and full bodied cup of amber color.Monsoon Flush: The monsoon flushes are harvested in between the autumnal and second flush making the Darjeeling tea to be less withered and more oxidized.
Autumnal flush: The autumnal flush is fully seasoned flush that is harvested after the rainy season in the autumn. The taste that it offers is less delicate regarding flavor and has fewer spicy tone and darker in color.