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Darjeeling Green Tea

Darjeeling Green Tea comes from the area of Darjeeling in West Bengal, India.

Traditionally, black teas are the most commonly produced of the Darjeelings, however green and oolong Darjeelings are becoming more readily available.

The difference between a black and green Darjeeling are in the drying and oxidization process. The blacks are fully oxidized and the greens are steamed to retain their nice green color and fresh taste.

The Darjeeling Teas are known for their musky and yet somewhat floral taste. It is a light tea that is not too heavy or overpowering.

Flush Times of Darjeeling Teas

The first flush of Darjeeling Tea is harvested in the middle of March. This is just after the spring rainy season and the tea has a light color and is mild.

The second flush is harvested in June and produces a darker, more full bodied Darjeeling.

Ther is one final harvest in autumn just after the rainy season and it has a stronger flavour and is less aromoatic and spicy.

The final flush is often sold at a much lower price.

Estates Offering Darjeeling Teas

There are many many estates in India offering Darjeeling type teas for sale. The black teas are the most common and readily available, and this is where production from the various estates is centered, but the Green variety of Darjeelings is becoming more readily available.

It is a beautiful, tasty cup of green tea, well worth tracking down and giving a try.

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