Author: Alena Dorozhkina , unique tea specialist,
professional tea-tester
Darjeeling is a popular tea around the world as much as French cognac or champagne.
By the way, among black teas, Darjeeling is called tea champagne for its mild taste and delicate brew.
It refers to Indian teas, and the name comes from where it grows.
Darjeeling is decidedly different from other varieties of black tea. This is a special leaf tea standard, which belongs to the North Indian, has its own individual and magnificent taste characteristics.
Peculiarities of growth
The plantations are located in Darjeeling or Kalimpong districts of West Bengal between 750 and 2000 meters above sea level.
The unique climatic conditions of the highlands, the slow vegetation of the tea leaf contribute to the fact that tea acquires rare taste characteristics: delicate nutmeg taste and a rich aroma.
Darjeeling & ndash; brand for which tea raw materials grow in a specific area on the territory of a certain farm, which has an official certificate stating that the tea produced is called Darjiling.
Darjeeling is grown in different tea gardens, at different growth heights and with different microclimates.
Pesticides and chemical fertilizers are not used in cultivation, so tea gardens are considered ecological clean growing areas.
Manufacturing
Production has individual technological parameters (fermentation process is incomplete & ndash; up to 90%).
For the production of Darjeeling tea, tea bushes of the Chinese variety Camellia sinensis var were planted on the plantations. Sinensis, although for most Indian teas use the plant Assamese species Camellia sinensis var. Assamica.
Plantations are terraced on very steep slopes. Slope steepness from 450, sometimes reaches 700.
The slopes are illuminated and warmed by the sun's warmth in different ways, so tea is obtained with different taste characteristics. The first tea gardens were Makaibari and Alubari.
Other famous plantations, & nbsp; Putabon , Rishihat, Badamtam, Gumti Mundakotkhi, Duteriah and Margatets Hope and others Teas with of these plantations are valued much higher than blends from different places in the region.
Darjeeling's technology is different from most Indian teas.
Collect
The following steps must be followed:
- Withhold & ndash; the tea leaf is laid out, evenly distributed in containers through which hot and cold air is passed alternately.
The process lasts 14-16 hours. Tea loses moisture, softens and then the next process occurs. - Twist & ndash; in mechanical rollers, the sheet is twisted, while the inner part of the sheet is destroyed, and the surface remains intact. Part of the cell juice is released on the surface of the leaf.
- Fermentation & ndash; then the raw materials are transported to a cool room, where they are laid out in a thin layer on large surfaces (trays). Oxidation of the juice released during twisting occurs. The process lasts 2-4 hours. Tea leaf has an uneven color: from greenish to brown.
- Drying of tea raw materials is carried out in drying machines for 20-30 minutes.
- After drying, the tea is sorted and packaged.
Due to the fact that the sheet has underfermented parts of the tea sheet & ndash; this determines further taste characteristics.
Heterogeneous fermentation gives tea a lightness with floral and muscat shades, and the color of Darjeeling tea infusion is always amber-light, although the tea itself is classified as black varieties. When brewed correctly, you get a light drink with a refined nutmeg taste and a rich floral aroma.
If you want to enjoy tea for a long time, then its correct storage & ndash; an important factor for long use: it is better to have vacuum packaging, but you can also use glass jars with lids, while the optimal storage temperature for tea is + 17 & ndash; + 19 & deg; C.
Shelf life is not more than 2 years, but there are exceptions for certain varieties of Darjeeling (up to 5). Such teas may be labeled Vintage, & laquo; aged & raquo;.
Darjeeling can be found in different categories: whole-leaf, broken (cut) and seeding.
The taste of Darjeeling tea depending on the collection period
Darjeeling's taste profiles vary throughout the year. Depending on the time of harvest, 3 species are distinguished:
- Tea of the first spring gathering.
- Second or summer.
- Autumn.
The first is collected in mid-March, after spring rains, within a month. Tea flushes are collected, so it turns out to be the thinnest and most delicate. The aroma of brewed tea prevails over the taste.
The drink has a light infusion with a soft floral taste and a long muscat taste. It tones and refreshes beautifully.
This is a daily tea that loses its quality very quickly. It is produced in small quantities, because tea of this quality is very expensive and not everyone can afford to buy it. Retention period is less than one year.
Between the first and second collection there is also the one called in-between. It is collected in early summer.
This tea has the tenderness of the taste of the first collection and the maturity of the second collection. It is very rich in taste characteristics and has a unique taste, but is not widely used due to small production volumes.
Second & ndash; this is the period of late May-early July. During this period, India is in the rainy season, it is important to collect tea before it starts.
Darjeeling of the second collection has bright taste characteristics.
The infusion of the drink becomes amber. Its taste is more complete, rich and understandable, but less finely refined.
The drink is dominated by fruity notes, sometimes you can feel almond or nutmeg, while the aroma remains subtle floral, like the first collection. The taste is very organic and balanced. And it is important that the storage of such tea reaches 5 years, subject to certain conditions (temperature and storage location).
Autumn Darjeeling is collected at the end of monsoon rains, in October-November. It is distinguished by its large leaves, which have few tannins. Autumn tea is appreciated for its rich balanced taste, stronger copper infusion and pleasant spicy taste.
The most important description and benefits of Darjeeling for the body & ndash; this is what it refreshes like green tea, and invigorates and tones like black, so it is beautiful in both morning and evening.
This is a very unusual tea that has a mottled appearance, that is, a heterogeneous color of the fermented leaf: the mixture of a brown leaf with a green leaf is very complementary.
Tea has a pronounced tartness, as in green tea, but it is softer, lighter and disappearing here, and then a very rich taste of the drink appears: floral and fruity with a feeling of freshness and lightness.
Darjeeling cannot be enjoyed quickly, this drink leaves a sweet aftertaste and a long memory of unusual and varied flavors. The fruit-floral taste is replaced by a sweet aftertaste with a floral-herbaceous note.
How to properly brew darjeeling tea
It is prepared like most black Indian teas in the classic European way:
- A 200-250 ml teapot is filled with 7-10 g of dry brew.
- Fill with hot water (85-95 & deg; C).
- Persisted for 3-5 minutes.
Brewing a second time is allowed, but remember that tea will be significantly weaker in taste.
Usually, when brewing & nbsp; Darjeeling , nothing is added to the drink from the classic additives: honey, lemon, milk, mint.
They only drown out taste and aroma. He is beautiful, full and rich in his individualism and loneliness.
We can talk for a long time about the description of Darjeeling Tea, what it is, what useful properties it has and how to brew it, but it is better to immediately look into the RChK assortment, where there are several types of Darjeeling tea, photos of which can be viewed on the website: Nepal, Cape of Hope , Putabong , & nbsp; Darjeeling No. 28 , Rishihat.
Each of them is interesting, unusual and will find its own consumer. Discover the world of Darjeeling: Try, learn and enjoy an unusual drink.