The taste and characteristics of Darjeeling black tea in India, which are among the top ten top black tea brands in the world.

Darjeeling Tea gets its name from tea in Darjeeling, which is part of the Himalayas. We must not forget that the altitude of Darjeeling tea garden varies greatly, from 100m to more than 3000 m. Basically, the higher the altitude, the more limited the number of tea gardens. We carefully selected the tea growing above 1500 meters.

Tea from high altitude areas has the following two major advantages:

There is a great temperature difference between day and night.

The higher the mountain, the stronger the sun. Similarly, when we go hiking or skydiving to higher places, we are prone to sunburn. Tea receives a lot of sunlight during the day and carries out photosynthesis effectively. Tea produces a lot of organic matter and stores it in leaves. At night, tea consumes energy (organic matter) for metabolism. In high altitude areas, the environment is very different, and the temperature at night is very low, so it is difficult for tea to metabolize effectively. After all, most of the organic matter is accumulated in the tea, which makes the taste of the tea very strong.

Winter comes early and spring comes late.

In winter, the minerals absorbed by tea trees from the ground accumulate in the trees. This is because plants remain dormant in a very cold environment. This is the dormant period of plants. If the dormancy period is prolonged, more minerals will be accumulated. The accumulated minerals are distributed in the first batch of tea in spring. Minerals are the main components of tea, which can make the aftertaste of tea lasting. Therefore, the newly brewed tea is rich in minerals and has a strong aftertaste. On the other hand, the mineral content of tea trees planted at lower altitude is lower, although the aroma is rich, but the aftertaste and flavor are lack of depth. The quality of the tea is proportional to the intensity of the aftertaste. A long rest is an important factor in the production of high quality tea.

The secret of long withering

Many customers are surprised to see the color of Darjeeling tea. Although it is called black tea, it is not black, but green. Looking at the color of the leaves, people can't help thinking of its green taste, but it actually gives people a very floral and fruity flavor. That's because of this long and daunting process. Wilting is a process of dehydration, just like producing dried flowers. Dehydration triggers the moderate maturation of endogenous enzymes. Imagine what we would do if the banana was green and not ripe. We keep it for a few days until it is mature. This is the same as the treatment mechanism of Darjeeling during wilting for the first time.

Darjeeling first tide red taste is very sweet, with flowers and fruit flavor, is the best dessert, such as cake and so on.