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Darjeeling is a term that refers to both a town and an administrative district that lies in the small "finger" of India-controlled land on the map between Nepal and Bhutan. Only tea grown on one of the 87 tea estates licensed by the Tea Board of India inside the Darjeeling District can/should be called Darjeeling Tea.
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Jungpana Sunrise - Darjeeling Tea - Second Flush 2015 Jungpana Spring Splendor - Darjeeling Tea - First Flush 2015
Our Price: $24.00
Our Price: $16.00
Jungpana Sunrise - Darjeeling Tea - Second Flush 2015 Jungpana Spring Splendor - Darjeeling Tea - First Flush
The woody, musky, & sweet-smelling dry leaves are a mix of black and dark, coppery browns and has a good scattering of silvery-gold buds. When infused, the leaves produce a crystal clear, reddish amber liquor with a musky, woody & lightly floral nose. In the cup, the infusion is brisk and full bodied with a distinct black tea taste, very pleasant and well balanced astringency, and a remarkably floral and sweet aftertaste with hints of dried stonefruit (peaches/plums), raisins and maybe just a touch of dried flower petals.
The dry leaves of this Jungpana Tea Estate (Upper Division) First Flush Darjeeling tea are a mix of light to dark greens with flecks of coppery orange/brown and a scattering of fuzzy silver buds. The bright honey-amber colored infusion is smooth and crisp with hints of green grapes & sweet young green vegetables, lovely floral overtones, and a perfectly balanced amount of the characteristic "green" astringency of an extremely well made First Flush Darjeeling tea.
About Darjeeling Tea

The name Darjeeling comes from Tibetan Language words Dorje (Vajra; diamond; thunderbolt) and Ling (land), making Darjeeling the "Diamond Land" or "Thunderbolt Land," although the term Dorje/Vajra has spiritual significance in Himalayan culture that goes far beyond a simple diamond or thunderbolt.

Tea was first planted on an experimental basis in the Darjeeling district sometime around 1840, but commercial-scale production didn't take off until the mid 1850s. Although the East India Company did not keep precise records about the origin of the tea plants used in the first commercial-scale plantings which took place sometime between 1849 and 1851 in the Darjeeling district, it is likely that the source materials used were seeds and cuttings collected by Robert Fortune during his second "surreptitious procurement" trip to China's famous Wuyishan region of Fujian Province in the late 1840s.

For an excellent read about the surreptitious procurement (or stealing depending on who you ask) of tea plants from China by the East India Company, check out the book "For All the Tea in China: How England Stole the World's Favorite Drink and Changed History" by Sara Rose (2010)*.

*Norbu Tea Company, LLC or it's owners do not have any personal or professional relationship with the author of this book, and we have not been compensated in any way for this recommendation.