Darjeeling tea, with its characteristic muscatel flavour, is highly valued and sought world over.
The first trial plantation of tea seed in Darjeeling was done by Dr. A. Campbell in 1841.
Today there are 144 tea gardens in Darjeeling, the produce from which has official status as ‘Darjeeling Tea’. These tea gardens span 74,843 acres and produce over 9 million kg of tea, employing about 50 percent of the district population.
TYPES OF DARJEELING TEA:
- Black Tea – This accounts for over 90% of the tea consumption in the western world. During production, leaves are altered to allow the characteristic flavours — ranging from flowery to fruity, nutty, or spicy — to emerge.
- Oolong Tea – Full-bodied tea with a fragrant flavour and a fruity, sweet aroma. Oolongs have some of the qualities of both black and green tea.
- Green Tea – The favoured beverage in Asia. Its aroma and health benefits make it appealing to both tea lovers and non-tea drinkers.
- White tea – The most delicate tea, unmatched in its subtlety, complexity, and natural sweetness.
Blended, Flavoured and Scented Teas
- Blended Tea: Earl Greys, Breakfast and Afternoon Blends, Russian Caravan, and Lapsang Souchons
- Flavoured Tea: Flavoured varieties of black, oolong and green teas
- Scented Tea: Jasmine, litchee and rose
- Seasonal Blends: Spring, summer, fall, winter and holiday blends