What is the difference between Nepal black tea and Darjeeling black tea? What are the taste characteristics of Nepalese black tea?

In 1848, the British East India Company (British East India Company) gave botanist Robert Robert Fortune a task: disobeying the emperor's strict orders, he smuggled live tea trees out of China and planted them in the Himalayan foothills of West Bengal to promote the new tea industry under British control. The robbery went on for years. These plants struggle to grow in Indian soil at 6000 feet above sea level. But by the end of the 19th century, Darjeeling plantations produced some of the world's greatest teas: vibrant brewing teas embody the fruits and flowers of a meadow, and the fresh air contrasts sharply with India's sturdy lowland tea. Darjeeling soon won the nickname "champagne in tea", and its reputation rose with the British colonial retreat. But today, Darjeeling is suffering. A century and a half of rigid plantation agriculture has caused damage to the soil. It is expensive to switch to organic farming in order to meet the needs of consumers. Once a prestigious profession for Indians who grew up under a colonial system, the skilled job of supervising property production is losing its appeal, with decades of disputes with trade unions leading to a sharp drop in production during strikes. A few hours later, however, Nepal's tea community was in the infancy of a loose-leaf revolution. Growers are planting tea trees on steep, high-altitude land that gives Darjeeling an unparalleled reputation. Free from the Darjeeling colonial era, entrepreneurial farmers and factory owners are developing their own unique style of tea at very low prices. there are usually younger, more dynamic tea trees growing in relatively fertile soil. You won't find Nepalese tea at your local Starbucks, but their specialty boutiques and online stores in North America and Europe are becoming increasingly popular, eager to snap up rare tea from emerging areas. "Nepal and Jilin are very close, but one feature of Nepalese tea is that it is excellent in itself," said Jeni Dodd Dode, a 48-year-old American buyer and tea shop and coffee shop consultant. She rents an apartment in Kathmandu, Nepal and often comes here. "there is no bite or astringency at all. They are mellow, but smooth and easy to eat. "

According to legend, as early as 1863, the Chinese emperor Daoguang gave tea trees as a gift to the then Nepalese Prime Minister Wanga Bahadur Lana; records show that production began in the eastern Elam region of the country near the Indian border shortly after the Darjeeling plantation was established. Historically, most Nepalese tea has been processed into cheap broken-leaf black tea grades for domestic consumption and exported to the Indian commodity market. High-quality whole-leaf "orthodox" tea is usually sold to Indian businessmen, who then call it Darjeeling Tea. (today, Darjeeling sells about four times the highest output of tea in the region's 87 protected areas of origin.) When the Bachan and Lochan Gyawali brothers founded Jun Chiyabari Estate in Nepal's Dhankuta region in 2000, the last thing they wanted to do was to imitate Darjeeling gardens 150 miles away. "Nepal has always been classified as a poor relative of Darjeeling," said Bachang, 57. "when we talked to tea buyers, it was clear that they had no reason to buy similar tea from Nepal, because Darjeeling will always be Darjeeling." Tradition and market demand standardize Darjeeling's production, forming a special style called "Chong Hua": the leaves picked in early spring are processed into the first flush of pine, while the mature leaves picked in late spring are processed for the second time with rich fragrance. Tea house of Jun Chiyabari is similar to the first wave of popularity, showing off all the alpine air and lively flowers that make Darjeeling Tea so famous, but the real feature of the estate is small products influenced by East Asian tea regions such as China and Taiwan. Under the guidance of the Jawali, Jun Chiyabari tea merchants are encouraged to experiment and produce unique Himalayan organic tea, which is then sold directly to wholesale buyers. Nepalese tea is officially banned from the Indian auction market.) As a result, season after season of intoxicating black, white and oolong tea tastes evolve over a dozen brews and last for hours after your last sip.

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