Talking about tea was pretty much what we did most of the time in Darjeeling, though I don't think we fully understood everything the various tea experts were telling us. Perhaps it was the language barrier.
For a primer on the tea process, you can consult this wiki article.
In the world of Darjeeling tea, there are three things that are relevant:
OXIDATION level defines whether a tea is black (most oxidized), oolong (less oxidized), green (even less oxidized), and white (least oxidized).
The white variety is the priciest as much of the process is done manually to ensure that the equipment do not extract undue amount of "juices" from the leaves that aid the oxidation process.
I love Darjeeling tea. Nothing blew me away in terms of tea in this trip. I don't know, maybe it was the water. Maybe my taste buds have altered from excessive curry consumption. Maybe the sniffles didn't help. So I bought myself a white tea, a second flush and a first flush, buds only of course, and I'll give it a second shot when I am back in Canada.
One thing I did not like about Darjeeling is the sense that it was not something the "locals" were necessarily proud of. They are just the cogs in the machine, that manufactures and delivers tea to craving Westerners, who can afford the prices.
It was not like listening to a Frenchman talking about their wines. If Darjeeling is the "Champagne" of tea, then it is so because that's what the Westerners say it is. Give an Indian a cup of Darjeeling, and they'll drown it in milk and sugar, it no longer is Darjeeling.
On Sikkim, Ghada will fill you in on the stories... she has earned the honor by suffering for it. I will just say that I made a wonderful gift of my beautiful pair of New Balance trainers to the people of Sikkim. I also left for them a pair of used smelly socks!
For a primer on the tea process, you can consult this wiki article.
In the world of Darjeeling tea, there are three things that are relevant:
- Flush
- Leaf versus bud
- Black/Oolong/Green/White
THE BUD is the central leaf that grows out of the combination of leaves. Teas with a higher bud content are considered more coveted.
 |
| Tea bud, seen at center |
OXIDATION level defines whether a tea is black (most oxidized), oolong (less oxidized), green (even less oxidized), and white (least oxidized).
The white variety is the priciest as much of the process is done manually to ensure that the equipment do not extract undue amount of "juices" from the leaves that aid the oxidation process.
 |
| Withering machine (removes excess moisture) |
 |
| Flower of the tea plant. Happy Valley says their tea includes some flower content |
I love Darjeeling tea. Nothing blew me away in terms of tea in this trip. I don't know, maybe it was the water. Maybe my taste buds have altered from excessive curry consumption. Maybe the sniffles didn't help. So I bought myself a white tea, a second flush and a first flush, buds only of course, and I'll give it a second shot when I am back in Canada.
One thing I did not like about Darjeeling is the sense that it was not something the "locals" were necessarily proud of. They are just the cogs in the machine, that manufactures and delivers tea to craving Westerners, who can afford the prices.
It was not like listening to a Frenchman talking about their wines. If Darjeeling is the "Champagne" of tea, then it is so because that's what the Westerners say it is. Give an Indian a cup of Darjeeling, and they'll drown it in milk and sugar, it no longer is Darjeeling.
On Sikkim, Ghada will fill you in on the stories... she has earned the honor by suffering for it. I will just say that I made a wonderful gift of my beautiful pair of New Balance trainers to the people of Sikkim. I also left for them a pair of used smelly socks!
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