Darjeeling Tea Estate West Bengal
It certainly didn't happen in a few days. The making of Darjeeling Tea Estates and the subsequent settlements is a history spanning over several decades that involved intense planning, government approvals, experiments, observation and movement of several thousand people who would put their sweat to build what is now known as Darjeeling. A distant frontier of Darjeeling was of no significance to the colonial prowess until they realised that Dorje-ling as erstwhile known was perfect heaven to escape the sweltering heat of Calcutta summer. Then prosperous cities of India had Mussoorie, Almora, and Ootacamund as summer 'capitals' but the people of Bengal Presidency had to brave the cruel scorching summer. Cherrapunji was briefly set up as an experimental hill station that turned out to be the wettest place on Earth. Today as we take the Hill Cart to Darjeeling, within a few minutes we start seeing the green carpet of tea bushes on either side of the road. Originally made for the bullock carts, hundreds of vehicles ply daily on the Hill Cart road today. The tea bushes are now a part of the landscape and it seems like they were always there. But there lies a fascinating history of more than 100 years.
Types of Darjeeling Tea
As mentioned, Darjeeling tea is mainly brewed as a black tea. Darjeeling black tea is typically harvested between spring and fall. The first flush occurs in mid-March once the spring rains have tapered off. First flush Darjeeling tea offers a mild body and lightly fruity flavor and floral aroma. The second flush or second harvest occurs in June. Second flush Darjeeling tea offers an amber-colored liquid with stronger muscatel flavors. The final flush, also known as the autumn flush, occurs in late fall. Autumnal flush teas boast a creamier body, darker hue, and bolder tasting notes.
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