Darjeeling

 

This almost unpopulated region in Northeastern India, located at the southern slopes of the Himalaya Mountains, was originally developed by the English as a recreation area around 1840. A short time later china plants were successfully cultivated. At this time, the English experienced great difficulties with China and, hence, were looking for new suppliers.

 

 

These circumstances led to a rapid development of the tea cultivation in this region. Every bored English officer now started to cultivate tea, because he could become rich. In the year 1874, 113 tea gardens were counted. Among the first growers were also some German missionaries. Whole families from the neighbouring Nepal were brought in as labourers. The tea industry grew to its currents size of approximately 19.000 ha during this period of time.

 

When England let India become independent in 1947 Indien, most English sold their gardens to the Indians. Today, the decendents of the first Napalese families are almost the only ones employed in plucking the tea leaves. This as well as the English discipline that was continued by the Indian plantation owners let to this exceptional plucking quality of "two leaves and a bud". Traditionally, the China plant is used in Darjeeling, because it best fits the climatic conditions. However, for a couple of centuries now, and especially in tea gardens which do not lie very high, the Assamica or Assam hybride has been cultivated in small or larger amounts in order to increase the yield.

4 main harvests exist in Darjeeling:

1. The first flush (mid-March - mid-April)
The embodiment of good tea for many tea lovers. A good first flush is lively, characterised by a lightly-scented aroma, has little body and a long aftertaste. These premium quality teas easily reach prices of up to € 15 per 100g.

2. Inbetween (end of April until the end of May)
The tea has more body, a golden-ocher until medium-brown cup which is not as intensive in scent as the first flush.

3. The second flush (beginning of June - mid-July) is characterised by a more aromatic tea with a harmonic flavour variety. The infusion glows red-golden and smells slightly like muscatel.

4. The autumnal rain flush (mid-August until September) is full-bodied and aromatic with a dark red cup and of medium quality.

 


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