The characteristics of Darjeeling Black Tea in India description of which black tea tastes good and tastes good in Darjeeling

Darjeeling black tea is known as the champagne of black tea. It can be seen from the side that Darjeeling is the most famous black tea known to all.

The word Darjeeling comes from Tibetan, meaning the land of thunder. In real life, Darjeeling is located in a hilly area 2248 meters above sea level, where there is much thunder in the fog.

In 1835, Britain forced Sikkim to cede Darjeeling. Since then, Darjeeling has flourished as a summer resort and the summer capital of West Bengal.

Darjeeling is located at the westernmost tip of Assam. C.A., who served as director of Assam around 1840. Bruce is planting tea trees in Assam north of Tispur. At the same time, Assam was unable to increase production because of labor shortage and ethnic problems. C.A. Bruce has a dream that is hard to give up and hopes to successfully cultivate real Chinese tea trees from China.

In 1841, Dr. Dr. A. Cmbel took tea seedlings and seeds in China and went to Darjeeling, which is 2100 meters above sea level in the Himalayas, to try and succeed. From then on, Darjeeling Tea was born.

Then, between 1850 and 1851, botanist Robert Fuqiong (Robert Fortune) successfully brought out tea seedlings and seeds from Fujian Province and planted them in Darjeeling area. Darjeeling large-scale cultivation began.

From the tropical Assam region to the Himalayas, the British wandered around looking for a place to grow tea.

Darjeeling is affected by the Himalayas, frost will fall between December and late February, and the temperature can drop to 2 to 3 degrees Celsius. In late March, the sun threw a soft light on the tea leaves with the touch of spring, urging them to sprout.

Two leaves of one heart, less than 4 to 5 centimeters long, emerge from everywhere with soft green leaves, which is spring from the Himalayas.

Tea pickers are looking for new buds and picking them. The first tea leaves picked during the Spring Festival are very rare, which is the first spring flavor of the year. The tea picked at this time is called the first-picked tea, which is the earliest tea in Darjeeling.

The first-picked tea arrived at the tea factory, where the beans were surrounded by grass leaves and indescribable musk grapes mixed with the sweetness of green apples.

Due to the cold weather in early spring, even if the leaves are oxidized and fermented by sufficient kneading, the leaves are reluctant to turn brown, and the time of oxidative fermentation needs to be controlled within 90 to 120 minutes. The black tea treated by the dryer still has green tea like green tea, and the leaves are slender. However, as long as it is poured into the hot water, the original tea will come back to life, the tea is full of fragrant fruit aroma, and the irritating strong astringent taste makes people instantly refreshing, leaving a long lasting aftertaste.

People who have drunk it can't help but marvel, like champagne or wine with musk grape aroma.