Tonight I am drinking another of my favorites – Darjeeling. These teas typically have a light floral aroma and a sweet cooling aftertaste. While they are sold as a “black” tea they are more of an Oolong as almost all of them have an “incomplete” oxidation of less then 90%.
Darjeeling is an estate tea, meaning it is cultivated, grown, produced, manufacture and processed in hilly tea gardens of the Darjeeling subdivision in West Bengal, India. Very much like the wines that carry the title of Champagne that are grown only in that region of France, this tea cannot be grown or manufactures anywhere else in the world.
There are scientific and religious beliefs behind why Darjeeling is the most suitable place to grow tea. The local people believe that the Himalayan range is the abode of Shanker Mahadeva and the breath of God brings winds that cool the brow of the sun filled valley, and the mist and fog which provide the moisture. The fountain that flows from the piled head of Shiva provides water for crops.
Darjeeling is one of the more expensive teas but well worth the extra cost. The liqueur varies from a pale yellow to a rich amber with a sweet and spicy flavor.
To brew the perfect cup of Darjeeling tea, use one level teaspoon of tea for each cup and nothing “for the pot.” Boil water to a “furious” boil and then pour immediately over tea. Three (3) to four (4) minutes is all it takes to have a perfect cup of this amazing tea. Do not brew any longer or you will end up with a bitter cup.
I use a coffee press for this tea so that I can insure the brewing process stops at the right moment. I let it brew for three minutes and then slowly push all of the tea leaves tightly to the bottom of the pot – stopping the brewing process. Half the fun of this tea is the wonderful aroma. Yum, I love this tea!
Yay for Darjeeling!!! One of my favorites!
I recently had my first experience with Darjeeling and liked it very much. Thanks for the info, makes me like it even more!