Darjeeling is a beautiful hill station located in the North Eastern state of India, West Bengal. Not only has it made its mark on the the world map in terms of attracting thousands of visitors every year from far off countries, but also as the tea bowl of India. Darjeeling Tea is world famous for its flavour and aroma. Tea plantation is carried out at an altitude ranging between 750 meters to 2,000 meters above sea level, in Darjeeling.
It is the suitable climate of Darjeeling with moisture laden mists, intermittent rainfalls, along with the rich soil of its hilly terrains, which is favourable in production of excellent tea leaves. Tea cultivation in Darjeeling fetches largest revenue by providing employment to a sizable local population, apart from tourism industry.
History of Tea Cultivation in Darjeeling
Cultivation of tea in Darjeeling started way back in 19th century, somewhere in 1840s, when tea seeds were imported from Kumeon in China, during the British era in India by Dr. Campbell, a civil surgeon. Darjeeling was the summer headquarters of Bengal Government at that time. Initially, tea plantations were cultivated in Darjeeling, Kurseong and Pankkhbari areas. Aloobari, Steinthal and Tukvar were the first commercial tea estates in Darjeeling area.
In the initial period of tea cultivation in Darjeeling, cattle dung was used as manure as there was no availability of artificial fertilizers. It was a tough task in clearing of forests, making of roads and erecting of factories. After some time, Government also took initiative to promote tea cultivation in Darjeeling by distributing 725 kgs of tea to the localites. Before this, people in Himalayan terrains used to have tea which was imported from Tibet.
Production of Tea in Darjeeling
There are more than 90 tea estates in Darjeeling and surrounding areas with the capacity of yielding 10 million kilograms of tea in a year. Tea cultivation in Darjeeling is carried out in an area of around 19,000 hectares. It is believed that the flavour and price of tea differs from season to season. Where the first produce of tea after winters gives astringent flavour and is highly priced in outside countries, at the same time, the second growth produces a much lasting and mature flavour.
Some of the famous tea estates in Darjeeling include Samabeong Tea Estate, Mission Hill Tea Estate, Kumai Tea Estate and Ambiok Tea Estate. Tea cultivation in Darjeeling has provided employment opportunities to more than 50 thousand people, whereas during plucking season there is more need of workers.
Marketing of duplicate tea on the name of 'Darjeeling Tea' has been reported in the past, which is produced in Sri Lanka and Kenya. This tea is sold by the name of Hamburg Darjeeling or Lanka Darjeeling. But the original Darjeeling tea can be distinguished easily from other tea as after brewing this tea it gives a distinctive natural taste and aroma with light tea liquor colour.
It is the suitable climate of Darjeeling with moisture laden mists, intermittent rainfalls, along with the rich soil of its hilly terrains, which is favourable in production of excellent tea leaves. Tea cultivation in Darjeeling fetches largest revenue by providing employment to a sizable local population, apart from tourism industry.
History of Tea Cultivation in Darjeeling
Cultivation of tea in Darjeeling started way back in 19th century, somewhere in 1840s, when tea seeds were imported from Kumeon in China, during the British era in India by Dr. Campbell, a civil surgeon. Darjeeling was the summer headquarters of Bengal Government at that time. Initially, tea plantations were cultivated in Darjeeling, Kurseong and Pankkhbari areas. Aloobari, Steinthal and Tukvar were the first commercial tea estates in Darjeeling area.
In the initial period of tea cultivation in Darjeeling, cattle dung was used as manure as there was no availability of artificial fertilizers. It was a tough task in clearing of forests, making of roads and erecting of factories. After some time, Government also took initiative to promote tea cultivation in Darjeeling by distributing 725 kgs of tea to the localites. Before this, people in Himalayan terrains used to have tea which was imported from Tibet.
Production of Tea in Darjeeling
There are more than 90 tea estates in Darjeeling and surrounding areas with the capacity of yielding 10 million kilograms of tea in a year. Tea cultivation in Darjeeling is carried out in an area of around 19,000 hectares. It is believed that the flavour and price of tea differs from season to season. Where the first produce of tea after winters gives astringent flavour and is highly priced in outside countries, at the same time, the second growth produces a much lasting and mature flavour.
Some of the famous tea estates in Darjeeling include Samabeong Tea Estate, Mission Hill Tea Estate, Kumai Tea Estate and Ambiok Tea Estate. Tea cultivation in Darjeeling has provided employment opportunities to more than 50 thousand people, whereas during plucking season there is more need of workers.
Marketing of duplicate tea on the name of 'Darjeeling Tea' has been reported in the past, which is produced in Sri Lanka and Kenya. This tea is sold by the name of Hamburg Darjeeling or Lanka Darjeeling. But the original Darjeeling tea can be distinguished easily from other tea as after brewing this tea it gives a distinctive natural taste and aroma with light tea liquor colour.
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