Darjeeling
“Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future.
Live the actual moment.
Only this moment is life.”
–Thich Nat Hahn
Darjeeling is perched in the foothills of the Himalayas. The Darjeeling region produces the world’s most aromatic variety of tea. The unusual mixture of soil, altitude, sunshine, rainfall and the character of the people help Darjeeling produce the most fragrant of teas. Thus, good Darjeeling tea is indeed the champagne of teas. Located in the northern extreme of the Indian state of West Bengal, Darjeeling is just east of Nepal, just south of Sikkim, and a bit west and south of Bhutan.
Tea is grown in Darjeeling from a height of 100 mt. (300 ft.) to 2,000 mt. (6,000 ft). Output and the quality of tea varies with the altitude. All Darjeeling teas are hand plucked. The average production in the hills per acre is almost half compared to the production in the warmer plains. It is this climate and high altitude affecting the slow growth of the tea leaf which helps to give Darjeeling teas the flavor for which they are known. The monsoon starts in Darjeeling about mid-June and from July onwards the quality of tea is of standard character until the rains stop in October. Then for a short period until the end of the season in November, a small crop of ‘autumnal’ leaf is harvested which is flavoury but has ‘thin’ liquor. Darjeeling tea’s unique flavour is influenced by altitude, type of soil, slopes and the character of Nepali labourers who hand-pick these tea leaves.
