Darjeeling Tea

Darjeeling Black Tea from India

Darjeeling tea has traditionally been prized above all other black teas, especially in the countries comprising the former British Empire. In fact, it is sometiumes referred to as the 'champagne of teas.' Top quality Darjeeling tea has has increasingly been bought by Japanese consumers at high prices. Darjeeling tea yields a thin-bodied, light-colored liquor with a floral aroma and somewhat astringent, tannic characteristics, and a spiciness often referred to as 'muscatel.'

Darjeeling tea is named for a small town in the Northest of India. According to local lore, a thunderbolt (dorje) from Lord Indra fell to earth in the fields of Darjeeling (ling meaning 'land'). Tea gardens were first planted on the mountainous slopes of this region in the 1860s. Today, over 80 estates of this famous tea growing region produce over 10 million kilos of this distinctive tea.

1st Flush occurs in Darjeeling from March through to mid April, During this period the tea bushes have once again begun ‘flushing’ (read growing) after the winter dormancy period. Vigorous flushing occurs because the day time temperature has risen 5 to 7 degrees Celsius (from 10/12 C to 20 Celsius); the hours of daylight have increased (the vernal equinox has passed); and despite the fact that the weather is dry there is excellent moisture retention in the soil from the winter rains. All these factors in the rarefied mountain air help produce this stunning tea.

The amount of tea sold as Darjeeling worldwide every year exceeds by 4 times the actual annual tea production of Darjeeling itself. The Tea Board of India administers developed the Darjeeling certification mark and logo in order to authenticate and maintain the quality of true Darjeeling Tea.

The are 3 main times of year for producing good quality Darjeelings:

1st flush - Springtime harvested teas from late Feb. to mid April. The young leaves yield a light tea with generally intense muscatel with ‘point’. A gentle afternoon tea.

2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. An superb afternoon tea that is especially good with scones and raspberry conserve.

Autumnal - Not always available depending upon the weather, they are typified by a round taste and copperyliquor. Excellent as a breakfast tea with milk.

Hot tea brewing method: This tea is best enjoyed using 2-3 heaping teaspoons for a 6 cup teapot. Allow the tea to steep for 3-5 minutes, remove the leaves and pour. We do not recommend adding milk or sugar since this can mask some of the intrigue and subtle nuances of this vintage tea.

Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].

 © Lapis Teahouse, 2005