Darjeeling Tea, is known across the world, as 'The Champagne of Teas, for its outstanding aroma & exquisite taste.
Pure Darjeeling tea is different from other teas. It has musky- sweet tasting notes similar to Muscat wine. However, it can also have other flavors like mossy, fruity, citrus & delicate vegetal.
Though it is Indian-grown, the leaves are actually Chinese.
The distinct flavor & quality of Darjeeling Tea makes it a connoisseur's delight.
This most common and traditional variety is produced by majority of the gardens in the Darjeeling region. Darjeeling Black Tea is subjected to all the processing stages of machine drying or withering, rolling, fermenting and sorting. Each stage helps, to produce its typical flavour.
This type of tea is semi-oxidized and is lighter than the traditional Darjeeling Black Tea. The brew is light orange in color. The tea produced in the second flush is more popular than the other varieties. Darjeeling Oolong tea is generally made from two leaves and a bud. The tender buds and leaves are often naturally withered in sun and air. Later, these leaves are hand - rolled and pan- fried.
One can choose this type of tea, as it has a lot of health benefits, along with a refreshing taste. This bright- yellow- green coloured tea is best consumed without milk.
is not fermented. It is steamed to avoid oxidation. This results in preserving most of the polyphenols, which are beneficial compounds. These compounds act as anti- oxidants, to neutralize free radicals and reduce inflammation, which is said to be the root cause of many chronic Illnesses. They are said to help in cancer prevention and regulation of lipid metabolism. Darjeeling Green tea owes its superior qualities, to the high altitudes, where it is cultivated.
The light golden coloured brew of this rare tea has a subtle aroma. The flavour is mellow, with a hint of sweetness. The taste is marked by soft floral notes, which add a silky smooth feel to the palate. The leaves of this variety are pale and fluffy. The leaves are hand-picked, rolled and then dried in the sun.
*(Tea infuser is a device, in which dried loose tea leaves are kept, for steeping or brewing. It is often called a tea marker or tea egg.
