Understanding our legacy of tea cultivation in Darjeeling

Darjeeling is a popular hill station situated in the north of West Bengal. It is spread over a steep mountain ridge and surrounded by vast tea plantations. Besides its splendid views of the Khangchendzonga Reserve, Darjeeling is famous for Buddhist monasteries and colonial structures. In addition, it is known for producing the finest of teas, most of which are exported to Japanese and European countries.

Situated in the foothills of the Himalayas, the climate of Darjeeling is most suitable for growing tea. The sloping hills of Darjeeling are home to tea gardens producing a variety of teas — black, green, white, and oolong. Most of the tourists who visit Darjeeling look forward to savour the distinct flavour of Darjeeling teas. Its unique ‘muscatel’ flavour and natural taste makes it a favourite among tea-lovers across the world.

Darjeeling was introduced to tea by the British back in the 1840s when the English East India Company aimed to expand its revenues. Soon, a number of estates and nurseries grew in the area resulting in large-scale cultivation of tea. Since then, the locals have continued to produce tea, which has become a major source of livelihood. Numerous tea estates spread across Darjeeling produce the finest blend of teas, each known for its unique taste and aroma.

Darjeeling tea is one of the most expensive teas because of its limited production and exclusive flavour. The manufacturing process in itself is known to be meticulous. The teas produced in the estates of Darjeeling are believed to provide multiple health benefits. It is known to reduce the risks of obesity and diabetes besides maintaining cardiovascular health and managing stress levels.

Thus a visit to Darjeeling becomes an extraordinary experience if one chooses to pick leaves in a tea garden or soothes the palate by tasting the authentic brew made easily available. A good, steaming cup of Darjeeling tea is highly rejuvenating if one feels weary of the long travels.

Written by: Ronit Bokadia (PSBB, Coimbatore).

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