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”
At the Life & Leaf Fair Trade shop in Darjeeling they were selling some organic tea produced in Darjeeling by “Mineral Springs.” Unlike the last tea garden I visited, the Makaibari Tea Estate, Mineral Springs is not listed by the Tea Board of India as one of the 87 Darjeeling Tea Gardens, so I was curious to find out more about it. Continue reading “Small is Big: Sanjukta Vikas”
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”
As Shakespeare’s Hamlet kind of didn’t say, “Tea bag or no tea bag, that is the question.” But nevertheless it is a question worth pondering. Continue reading “Tea Bags or Loose Tea?”
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