Darjeeling tea is world renowned after all. Also called as the “Champagne of the teas”, You can taste and buy the best teas in the market & tea parlours with an excellent environment located at Chowrasta.
The tea parlours at Chowrasta serves almost 100 varieties of the finest Darjeeling teas. A large collection of tea accessories such as silver tea pots, tea cosies, tea strainers & infusers book on teas and other paraphernalia.
Darjeeling tea is universally acknowledged to be the finest teas. Its flavours is so unique that it cannot be replicated anywhere in the world. IT has no equal.
Grown in the romantic and mystical mountain region of Darjeeling, India. At an elevation of 750-2000 meters, this tea is imbued with an incomparable charisma and quality. Grown in a century old tea gardens, these tea bushes are nurtured by intermittent rainfall sunshine and moisture laden mellow mist. The soil is rich and the hilly terrain provides natural drainage for the generous rainfall it receives.
Tea puckers, well aware of the status tier produce enjoys through the world, pick only the finest two leaves and bud to enhance unique flavour which has been described as Muscatel (denoting “grapey” taste).
Darjeeling accounts for less than 1% of the world tea harvest. Considered as the finest in the world, it is said that Darjeeling is to tea, what Champagne is to wine.
First Flush Darjeeling tea: Traditionally, Darjeeling teas are classified as type of black tea. However, the modern Darjeeling style employs a hard wither (30-45% remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this destination, which technically makes them a form of Oolong. Many, Darjeeling teas also appear to be a blend of teas oxidised to levels of green, oolong and black.
It is harvested in mid-March following spring rains and gentle very light colour, aroma and mild astringency. It is the most expensive of all Darjeeling teas. IN between is harvested the two flush periods.
It is harvest in June and produces an amber, full bodies, muscatel flavoured cup. Monsoon or rain tea: is harvested in the monsoon between second flush and autumnal, is less withered, consequently more oxidised and usually sold at lower prices. It is mostly exported to make masala chai.
Autumn flush is harvested in the autumn after the rainy season and has less delicate flavour and less spicy tones, but fuller body and darker colour.