Darjeeling
Also known as Darjeeling Tea
Tea from the Himalayan foothills of Darjeeling, grown at about 600 to 2,000 metres from the China-type tea plant. It is withered longer than most black teas, so the leaves often look greener. The spring harvest (first flush) is light and floral; the early-summer harvest (second flush) brings the famous muscatel note.
Taste
Light and floral in spring, muscatel in early summer
How we brew it
90 °C, 2–3 g per 250 ml, 2–3 minutes.
Our personal recommendation – adjust it to your taste.
Cultural background
Tea was first planted here in 1841 by Archibald Campbell of the East India Company; the first commercial gardens followed in 1856. Darjeeling was India's first geographical indication, and the Tea Board of India holds the name as a certification mark. It recognises 87 tea estates.
Where to drink it
No places on the map yet.
Sources
For everything above except our personal notes.