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Darjeeling tea, known as the champagne of teas, was first grown in West Bengal during the 19th century. Only 25% of tea sold as Darjeeling is pure, and there are three varieties to choose from: first flush, second flush, and autumn flush. Tea production employs over 50,000 people in West Bengal.
Darjeeling tea is also known as the champagne of teas and was first grown in Darjeeling in the Indian state of West Bengal during the 19th century. Earlier, East Indians had consumed tea mainly grown in Nepal. This chunky black tea did not appeal to the British palate, well used to the varieties and qualities of tea grown in China. Efforts were made to deliver tea seeds, a type of oolong from China, to the natives of West Bengal, while India was still under British control. The result was pleasing to both native Indians and the British, and Darjeeling tea is now a highly regarded tea, especially in the UK and Europe, where much of it is exported.
Like many forms of tea, Darjeeling tea is black tea and the name mainly refers to the region where it is grown. Therefore, Darjeeling white tea and green tea can now be found, although these are certainly found in smaller quantities. There are also concerns about the purity of Darjeeling tea. Only about 25% of the tea sold as Darjeeling is actually 100% pure and grown in the specified locations. Companies that sell the tea cheaply can mix it with other types of tea.
When you can get 100% pure Darjeeling tea, there are three varieties to choose from, generally named after the time they are harvested. The first flush is a light and fruity tea, harvested in March. Many like this afternoon tea, as it is a sweeter tea. The second flush refers to the second tea harvest in early summer or late spring. Because the tea leaves have had time to ripen, they produce a darker herbal tea when brewed and have a much stronger flavor. Some note a fruity muscat flavor in second Darjeeling tea.
Autumn flush is less common and refers to tea leaves harvested in the fall. As the tea ages, and particularly when it is exposed to rain, some of the flavor of the tea is removed from the leaves. The fall color is less acidic, lighter in color and some find it comparable to the first color.
Although only about 3% of India’s exported tea is Darjeeling, tea production and growing employs a number of people in West Bengal, over 50,000. It can also require patience to grow tea, as it can take up to ten years for a new tea bush to be ready for harvesting. Indian growers have to compete with those growers who market their tea as Darjeeling when it is not. For example, similar teas, though not the same for tea connoisseurs, have been grown in Kenya and Sri Lanka. To pass certification by Indian standards, only tea grown and processed in Darjeeling can be considered true version of tea.
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