Part IV of X in a series on classic teas you need to taste
Origin: Darjeeling, India, roughly 7,000 feet above sea level
- Burnt sienna, olive greens, and dark-toasted browns
- Fragrances akin to muscatel and rose oil
- Rose and grape notes continue. Cooked peach and apricot can also be present. I have also detected scents associated with tomoato vines and stems
- Medium-to-light briskness
- Light astringency
- Aromas of grape, rose oil, sweet spice (cinnamon, nutmeg, clove,) or occasionally tomato vine
Darjeeling teas may be produced from sinensis sinensis cultivars originally brought from China, while most other Indian teas are produced from assamica.
These teas can grow on steeply sloping mountainsides, and then are hard-withered in heated troughs. Added to that, second flush teas’ natural defenses are activated by allowing local insects to nibble on the leaves before harvest. Location and process serve to produce a wider range of stronger fragrances.
Some of the more recognized estate names include: Chamong, Goomtee, Gopaldhara, Jungpana, Margaret’s Hope, Makaibari, Namring, Pussimbing, and Puttabong.
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