Darjeeling tea is the exclusive to only one region in the world. The region is in West Bengal, India. The region is situated at above 4000 feet in the Himalayas, the high-altitude and the ample rainfall make for a unique tea, which is prized in the United Kingdom.
Darjeeling tea is typically processed as a black tea. This means that it has gone through an oxidation procedure. Darjeeling tea is unlike any other type of tea, because of a spiciness connoisseurs call muscatel, which resembles a grape-like flavor.
Darjeeling tea is harvested, three times a year. These harvests are important because the tea has different flavor for each. The first harvest is called the first flush. The first is during mid-March; the flavor is very gentle with a light color. The second flush is harvested in June and consists of the strongest flavor with an amber light color and muscatel flavor. A third harvest is in the Autumnal flush. This is more muted flavor and typically less delicate.
Annually over 10,000 tons of tea are produced from the estates, or tea gardens in the region. There are approximately 78 estates in the region with the Arya, Castleton, Risheehat, Makaibari, Lingia, Glenburn, and Margaret’s Hope being the most popular.
Darjeeling tea is one of the most demanded blends and often the demand exceeds the supply. Eventhough the region only produces 10,000 tons of tea annually, it is reported that 40,000 tons of tea are called Darjeeling. Blends often consist of up to 50% filler from either lower grade Darjeeling tea or types of inexpensive black tea. Packaging usually denotes the blend ratio.
The Darjeeling tea has such a unique flavor that it is worth the extra money to experience the unblended tea. To ensure that you are buying unblended tea, read packaging and perhaps purchase directly from the region.