Darjeeling Tea - Varieties

Varieties

Traditionally, Darjeeling teas are classified as a type of black tea. However, the modern Darjeeling style employs a hard wither (35-40% remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this designation, which technically makes them a form of oolong. Many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.

• First flush is harvested in mid-March following spring rains, and has a gentle, very light color, aroma, and mild astringency.
• In between is harvested between the two "flush" periods.
• Second flush is harvested in June and produces an amber, full bodied, muscatel-flavored cup.
• Monsoon or rains tea is harvested in the monsoon (or rainy season) between second flush and autumnal, is less withered, consequently more oxidized, and usually sold at lower prices. It is rarely exported, and often used in masala chai.
• Autumnal flush is harvested in the autumn after the rainy season, and has somewhat less delicate flavour and less spicy tones, but fuller body and darker colour.