Straight ・ Darjeeling
Darjeeling
ByTadashi KitataniUpdated
Characterized by a unique aroma known as 'Muscatel'. Available at specialty shops by tea estate.
- Origin
- North India
- Liquor color
- Orange
- How to enjoy
- Best enjoyed as a straight tea
About Darjeeling
Grown on the cool slopes of the Himalayas at elevations of approximately 600 to 2,000 meters, this tea is one of the 'three great black teas of the world' as recognized in Japan. Often referred to as the 'Champagne of black tea', it boasts a vibrant fragrance. The spring harvest (First Flush) is fresh and light, reminiscent of young grass, while the summer harvest (Second Flush) highlights the sweet and rich aroma known as 'Muscatel', making them distinctly different despite sharing the same name. Each tea estate has its own unique characteristics, providing a delightful experience for comparison.
The estates
One name, very different teas: the garden and the flush change it completely. Three of the best known:
The byword for top-flight muscatel
Elegant and fruity, and well balanced
A pioneer of organic and biodynamic growing
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a straight tea
- Enjoy the tea's natural aroma and liquor color. Steep for about 2.5–3 minutes; shorten it slightly if you find it too astringent. Pour out to the very last drop (the 'best drop') so the second cup keeps the same strength.
A general guide to brewing black tea. Adjust to the tea and your taste.