Characteristics of Darjeeling black tea

Darjeeling in India produces very famous teas with its own characteristic aroma and color. An exceptional, light, golden tea with a delicate taste form one of the world’s finest growing regions, Darjeeling is regarded as the Champagne of teas.

Normally characterized as having bright color, and delicate, with a fresh vibrant and distinctive muscatel character, thin body and an evident astringency, the aromatic profile of Darjeeling tea is highly revered for its ethereal quality, a reason why these teas fetch record prices in tea auctions.

For the connoisseur, Darjeeling is best enjoyed black due to its light and delicate nature.

The aroma of Darjeeling teas is between two types of tea, Keemun (aroma: rosy and woody note) and Uva (sweet flower-like fragrance).

The pleasant flowery notes of linalool oxides have been especially observed in high-quality Darjeeling black tea. Darjeeling tea also contains high geraniol and it so considered to be genetic characteristic.

It has been estimated that the tea of Darjeeling contains three times higher amount of volatiles than does Assam orthodox tea. Moreover, the content of monoterpene alcohols is about five times higher in Darjeeling tea as compared to the plain North-east Indian tea.

Darjeeling black teas undergo a much lighter and more delicate fermentation process compared with other black tea: the leaves are almost semi0oxidised which can often be seen by the mixture of black, golden and light brown leaves with hints of green noticeable in a fine quality Darjeeling.
Characteristics of Darjeeling black tea