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Darjeeling tea
Darjeeling Tea
Darjeeling Himalayan Railway


An ancient Chinese legend suggests that 'tay', or tea, originated in India, although tea was known to have been grown in China around 2700 BC. It is a species of Camellia, Camellia thea. After 1833, when its monopoly on importing tea from China was abolished, the East India Company made 'attempts to grow' tea in Assam using wild chai plants found growing there and later introduced it in Darjeeling and in the Nilgiri hills in the South. Today India
is the largest producer of tea in the world, Assam grows over half and Darjeeling about a quarter of the nation's output, Once drunk only by the tribal people, it has now become India's national drink.
The old orthodox method of tea processing produces the aromatic lighter coloured liquor of the Golden Flowery Orange Pekoe in its most superior grade. The fresh leaves are dried by fans on withering troughs to reduce the moisture content and then rolled and pressed to express the juices which coat the leaves.
These are left to ferment in a controlled environment to produce the desired aroma. Finally the leaves are dried by passing them through a heated drying chamber and the graded - the unbroken being the best quality, down to the fannings and dust. The more common crushing, tearing, curling (CTC) method produces tea which gives a much darker liquor.
Most of Darjeeling's tea is sold through auction houses, the largest centre being in Kolkata. Tea tasting and blending are skills which have developed over a long period of time and are highly prized. The industry provides vital employment in the hill areas and is an assured foreign exchange earner.