TEA OF THE WEEK- DARJEELING
Darjeeling tea, known as the Champagne of teas, hails from the Darjeeling region in West Bengal, India and cannot be grown or manufactured anywhere else in the world. “Just as Champagne is indigenous to the Champagne district of France, so is Darjeeling Tea to Darjeeling.” In the United Kingdom, and former British Empire, it stands as second to none among all other black teas. If brewed properly, it should be a thin-bodied tea, light in color, with a floral aroma. The flavor of the tea has a “musky spiciness,” referred among tea connoisseurs as “muscatel.” The sensation one should experience after drinking a cup of Darjeeling should be that of a sweet cooling aftertaste.
History of Darjeeling(click here to visit the official Darjeeling site)
Tea planting in the Indian district of Darjeeling was begun during 1841 by a Dr. Campbell, a civil surgeon of the Indian Medical Service, who had been transferred to that area during 1839: he used seeds from China, so the Darjeeling taste is really from the original black tea plant from China, the taste "darjeeling" derives from the earth that it is cultivated in. Experimental tea plantation by Campbell and others occurred during the 1840s and the government established tea nurseries during that period. Commercial exploitation began during the 1850s. ( source- Wikipedia)
( Darjeeling Tea Plantation)
(Darjeeling Tea Garden)