A short Introduction to Darjeeling.
Darjeeling is harvested over 4 seasons. This rich bodied tea comes from the Darjeeling district in West Bengal, India. Grown in approximately 86 individual gardens or estates, Singbulli being the most rendition. This tea plant is composed of many pretty buds, it has a distinctive floral scent. This brew is amber in colour and flavors are astringent, puckery, floral and layered. In Darjeeling the first and second pickings, or flushes, are of particular distinction. The Second Flush offers a rounded and fuller flavors and is picked in may and june.
Darjeeling white tea
brews with a delicate aroma – a pale golden colour.
The white variant of Darjeeling tea has a soft aroma and brews to a pale golden colour with a delicate taste and a hint of sweetness. Darjeeling white tea leaves are fluffy and light and due to this, it is recommended to use plenty of the tea in it’s preparing.
The tea is hand picked followed by being rolled, continued by being withered in the sun, for these reasons it is considered a rare tea. It is grown in the wet and cold climate of Darjeeling at altitudes reaching up to 2000 metres.
Darjeeling oolong tea
chocolatey oolong – characteristic of teas from the region.
Darjeeling oolong from the second flush is the most popular worldwide. This tea is thick in the cup and it is a dark orange coloured liquor with distinct muscatel flavors.
Darjeeling oolong teas are made from finely plucked leaves, composed of approximately two leaves and a bud, and are often withered in sun and air naturally. The process of these withered leaves involves hand-rolling and pan-firing at certain at a particular temperature. Now days this is sometimes carried out by machines instead.
Preparation and Method for the perfect cup of this tea.
The teas compounds are responsible for its subtle aroma, therefore the flavours can easily be damaged by any impurities. It is advised to avoid using any detergents to clean a pot or cup that will hold Darjeeling tea. Instead, wipe the inside of the vessel with a warm wet cloth to remove any residue.
The next thing to consider is the water. Always begin your tea with cold water. Good tap water works well, take the time to run the tap a little first to clear the pipes. If you prefer bottled water, use a good spring water or filtered water but avoid making this tea with distilled water as it will dulls the quality of the steep.
The temperature of the water is equally important. To extract the most balanced flavor, use water just below the boiling point. Simply bring the kettle just to a boil, turn off the heat and let it sit for a moment while you warm your cup or pot.
Time to Brew.
- Let water just reach boiling point.
- Rinse the cup or pot to warm it, then pour out the water.
- Use two teaspoons of leaves for each eight ounce cup.
- Pour hot water over the tea and steep for three to five minutes and enjoy