Darjeeling
This almost unpopulated region in Northeastern India, located at the
southern slopes of the Himalaya Mountains, was originally developed by
the English as a recreation area around 1840. A short time later china
plants were successfully cultivated. At this time, the English
experienced great difficulties with China and, hence, were looking for
new suppliers.
These circumstances led to a rapid development of the tea cultivation
in this region. Every bored English officer now started to cultivate
tea, because he could become rich. In the year 1874, 113 tea gardens
were counted. Among the first growers were also some German
missionaries. Whole families from the neighbouring Nepal were brought
in as labourers. The tea industry grew to its currents size of
approximately 19.000 ha during this period of time.
When England let India become independent in 1947 Indien, most English
sold their gardens to the Indians. Today, the decendents of the first
Napalese families are almost the only ones employed in plucking the tea
leaves. This as well as the English discipline that was continued by
the Indian plantation owners let to this exceptional plucking quality
of "two leaves and a bud". Traditionally, the China plant is used in
Darjeeling, because it best fits the climatic conditions. However, for
a couple of centuries now, and especially in tea gardens which do not
lie very high, the Assamica or Assam hybride has been cultivated in
small or larger amounts in order to increase the yield.
4 main harvests exist in Darjeeling:
1. The first flush (mid-March - mid-April)
The embodiment of good tea for many tea lovers. A good first flush is
lively, characterised by a lightly-scented aroma, has little body and a
long aftertaste. These premium quality teas easily reach prices of up
to € 15 per 100g.
2. Inbetween (end of April until the end of May)
The tea has more body, a golden-ocher until medium-brown cup which is not as intensive in scent as the first flush.
3.
The second flush (beginning of June - mid-July) is characterised by a
more aromatic tea with a harmonic flavour variety. The infusion glows
red-golden and smells slightly like muscatel.
4. The autumnal rain flush (mid-August until September) is full-bodied and aromatic with a dark red cup and of medium quality.