Experience the Champagne of Teas- The Darjeeling Tea, at Naturz!
One of the most diverse of all teas, the Darjeeling tea is grown in the Darjeeling district of West Bengal in India at an altitude of 2000 meters above sea level. The tea growth is aided by highly nutrient alluvial soil content of Darjeeling. The Darjeeling tea has a unique floral aroma. The tea is obtained from the plant Camellia Sinensis variety Sinensis. They are grouped under black tea but as they are not fully oxidized, they are the more oolong than black. The different varieties of Darjeeling tea are oolong, green, black and green.
Harvesting of Darjeeling tea
First flush of Darjeeling is harvested in mid-march.The second flush is harvested in June. There is also an in-between harvesting between these 2 periods. The monsoon harvesting yields more oxidized tea that is sold at lower costs. The last harvesting is the autumnal flush that is done after the rainy season.
Different types of Darjeeling tea
The fully grown tea leaves are hand plucked and then hard withered. The leaf weight reduces to approximately 40% after the first hard withering process. Darjeeling tea is oxidized up-to 90%. The leaves are categorized into green, oolong or black depending on their level of oxidation. The black tea is fully oxidized while green is least oxidized of the three.
Our pyramid tea bags are made of high-quality material that enables the tea to infuse more completely in the drink and you are able to enjoy the strong floral aroma of exquisite Darjeeling tea.