Tea tourism in Darjeeling, India

The Darjeeling region of India is known as one of the best in the world. They say their golden color is the heritage of sunlight on the nearby peaks of the Himalayas. The region also preserves much of the heritage bequeathed British Empire over there. Today, more and more visitors who approach attracted both Darjeeling green tea crops, to participate for a while and customs environment as old British.

Tea crops spread over steep slopes. A plantation is called “gardens” can be crossed by many trails between the lines of tea bushes. Usually, the main homes of managers are on top of the hills from where the property is currency. Some of these manors are already open to tourists so you can stay there.

They are usually regenarated by the family, so the colonial atmosphere (tea with scones at five) is added the local touch of several relatives crossing the halls with guests. The ancient luxuries have given way to a somewhat decadent atmosphere, but no less attractive.

Visitors can witness the various steps in the process of tea on their visits. Early in the morning, the women walks up the hills with their baskets on their backs are. To save the effort of the ascent, in the gardens there are small concrete constructions (the chautaare) that over time have been raised in memory of deceased relatives. They are a good place to take a break to continue the march towards the land where they harvest by hand, at a breakneck pace and with excellent eye expert, only the leaves that are at the right point for harvest.

From there the leaves are transferred to the warehouse, where they removed the cape and dried in the sun. In successive dried leaves are oxidized and are curving and fermenting and then be combined in different blends that will be packaged for sale.

When traveling to Darjeeling?

Darjeeling tea is present at all times of the year.

• The first tea crop is harvested in mid-March after the spring rains. It has a mild aroma, is pale golden and slightly astringent. It is considered the best.
• The second harvest is in June and tea produces a deep color, full bodied, sweeter, and musky touches.
• Between the two crops leaves that give an intermediate tea, the little character is
• In the monsoon season and before collecting autumn leaves produce less oxidized and lower quality tea. Often it used locally for masala chai, tea mixtures, spices and milk (or milk infused directly)
• The fall harvest is then collected in the rainy season, and the tea is darker, with a great body but less fragrant.

If you like to get into the interior of the country and experience firsthand local experiences, you can participate in the harvest of tea in Darjeeling at least for a while. You can mingle with women harvesters and see closely the painstaking process it takes to get a cup of tea in the world better.