Choice of Tea Flavors Darjeeling Tea V/S Yellow Tea

In correspondence to ancient records, the first commercial tea gardens planted out by the British interest were Tukvar, Steinthal and Aloobari tea estates. This was in 1852 and this entire plantation used seeds that were raised in the government nurseries.

Darjeeling was then only a sparsely populated hamlet which was being used as a hill resort by the army and some affluent people. Tea, being a labor intensive enterprise, required sufficient number of workers to plant, tends, pluck and finally manufacture the produce. It appears that in 1866, Darjeeling had 39 gardens producing a total crop of 21,000 kilograms. In 1870, the number of gardens increased to 56 to produce about 71,000 kilograms of tea harvested from 4,400 hectares. During 1860-64, the Darjeeling Company was established with 4 gardens while the Darjeeling Consolidated Tea CO. dates back to 1896. By 1874, tea in Darjeeling was found to be a profitable venture and there were 113 gardens with approximately 6000 hectares.

As per the present scenario, there are 86 running gardens producing ‘Darjeeling Tea’ on a total area of 19,000 hectares. The total production ranges from 10-11 million kilograms annually. This industry at present employs over 52 thousand people on a permanent basis; while a further 15,000 persons are engaged during the plucking season which lasts from March to November. A unique feature of this work force is that more than 60 percent are women and the employment is on family basis.

When properly brewed it yields thin-bodied, light-colored liquor with a floral aroma. The flavor also displays a tinge of astringent tannic characteristics, and a musky spiciness often referred to by connoisseurs as “muscatel.” A sweet cooling after taste is to be felt in the mouth, after having it.

Yellow tea is not well known because it’s rare and hard to get. It is only grown in China. It is rare even in China, which is why one probably may have never heard of it. Real Yellow Tea is actually…

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