Darjeeling Tea Types

Black tea; Darjeeling tea is brewed mainly as black tea and typically harvested between spring and fall. These teas are the most traditional and popular. The tea leaves are hand-picked and then fermented for over 45-60 minutes after processing. These teas are more pronounced in flavour due to the fermenting process. These processed leaves lay on fermentation beds which react with the air and oxidize naturally. The liquor is pale golden with an aromatic flavour and a hint of sweetness.

Green tea is best known for its health benefits. Darjeeling green tea boasts extensive health potential thanks to a high concentration of vitamins, minerals, and antioxidants. These teas are produced by the steaming method and not fermented. The tea leaves are hand-plucked, withered, and dried through steaming method or pan-roasting to prevent oxidation, due to which tea is light green, this type of tea holds a lot of antioxidants. The liquor is greenish and gives notes of grass, vegetal, and herbaceous flavours.

Darjeeling white tea leaves are very fluffy and light. They are abundant in anti-oxidants. The Darjeeling White tea has a mild aroma and brews to a faint golden colour with a hint of sweetness and a mellow flavour. This tea is also made similarly to the Green tea. These tea leaves are grown under a shade not a single ray meets the tender shoots and buds. The leaves are handpicked, rolled, and sun-dried, making them rare.

This tea stands between Green and Black tea. Tea is semi-fermented and tastes similar to black teas but has the health benefits of green teas. Not all tea gardens are qualified to yield Darjeeling oolong. Teas are made from finely plucked leaves, usually two leaves and a bud, and sometimes withered naturally in sun and air. It also can be wilted in a trough, lightly rolled in a rolling machine, and fired at 220°C in a quality dryer with a faster run-through, depending on the leaves used. Tea tastes similar to black teas and has health benefits of green teas.