In my post about the Sanjukta Vikas Cooperative at Mineral Springs in Darjeeling, I had mentioned that I spent two days in Zimba’s Home Stay. “Zimba” is the home of Passang, who is a member of the Cooperative. He grew up on Mineral Springs and along with his brother, Kisan, he farms his family’s ancestral land. Their village is called Ambotay, in honor of an ancient mango tree that overhangs the main road. Continue reading “Zimba’s Hand Made Tea”
Darjeeling tea is plucked in four “flushes” throughout the season: first flush, second flush, monsoon flush, and autumn flush. Tea from each flush has its own distinct qualities and flavor profile. Notably, second flush teas (late spring/early summer) are known for their often prominent, smokey “muscatel” flavor, highly favored by connoisseurs. Continue reading “Tea Tasting in Darjeeling”
I first visited Darjeeling in the fall of 2011. I trekked the Singalila Ridge along the border of Nepal, where I had amazing views of Mount Kanchenjanga, the third highest peak in the world. I also tried Darjeeling tea for the first time. Continue reading “Darjeeling”
While Darjeeling and Assam are probably the best-known tea growing regions in India, Kangra, in mountainous Himachal Pradesh, is historically better known for its eponymous style of painting than for its tea. Continue reading “Kangra Tea”
In the mid 19th century, China tea bushes were brought to the Kangra region of Himachal Pradesh by the Scottish botanist William Jameson. Today Kangra produces about 800,000 kg of tea annually, a small amount of India’s total annual production of over 1.2 billion kg, according the Indian Tea Association. Continue reading “Palampur Cooperative Tea Factory”
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