Darjeeling tea

On the slopes of these beautiful hills lies the lush green patches of Darjeeling Tea gardens. The number of operational tea gardens in the entire region is approximately 86 that covers an area of nearly 47 acres. It produces 22-24 million lbs of tea annually, and the revenue generated by this production has become the backbone of Darjeeling economy. It is even more than the income produced by tourism in the region. Tea gardening employs nearly 52,000 workers on a permanent basis and nearly 15,000 during the plucking season. 55% of these workers are women. "The daily wage for tea pluckers (mandated and enforced by state governments) varies from $1.75 per day in Northern India to $5.00 per day in Sri Lanka. By contrast, the starting salary for a computer engineer in Southern India is close to $150 per day*".

It all started when the Bengal government decided to raise tea gardens in the year 1847. After several successful experiments on tea plants at different altitudes, many plantations were started in 1852 having plants from China Assam.

Flavours of Darjeeling Tea

Darjeeling tea varies dramatically according to the season in which it is plucked. Starting from mid February till November end, there are four plucking seasons. February to April, the season is Easter Flush. This tea is probably the most eagerly waited for. The light colored tea gives a very soothing brisk flavor. It is immediately packed and transported to many parts of the world. Spring flush continues from May till June which yields tea of the best quality. The tea has a slight purple color to it and a unique flavor. Next is the Summer flush from July till September. The tea is far more stronger in taste than the rest., though the difference is not very prominent visually. The last one is the Autumn Flush that stretches form October till November. The main feature of this tea is the large leaves and coppery tinge to the taste.

During the first two seasons, fine plucking is done that includes plucking of two tender leaves and a bud. In other seasons, three or four leaves are also picked with a single bud. This is called coarse plucking. These leaves and bud are put into a basket hung on the shoulders of the tea pickers. These are then passed through different stages of processing like withering, rolling, fermentation, firing and sorting before they are packed, ready to be delivered.

Article from India Tour Travel Destination Guide
*Seth Goldman Co-founder of Honest Tea