DARJEELING
First planted in the early 1800s, the incomparable quality of Darjeeling Teas is the result of its locational climate, soil conditions, altitude and meticulous processing. About 10 million kilograms are grown every year, spread over 17,500 hectares of land. The tea has its own special aroma, that rare fragrance that fills the senses.
Darjeeling Tea 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.
The Darjeeling tea when brewed gives a colour of pale lemon to rich amber. The brew is said to have remarkable varying degrees of visual brightness, depth and body.
The flavour emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point. The organoleptic characteristics of the Darjeeling tea brew are commonly referred to as mellow, smooth, round, delicate, mature, sweet, lively, dry and brisk.