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exquisite qualities of Darjeeling tea manifest themselves distinctively during the
growing season from March to November each year.
After a period of dormancy in the winter
months, in March and April the bushes offer delicate new shoots which provide a grey-green glazed leaf
appearance, a light clear liquor, fresh bright and lively character with a pleasant hint of mild
astringency to the palate. The infused leaf has a prominent lime greenish brightness and a floral
scent. These are the "Spring" teas.
From May onwards the famed Darjeeling "Summer"
teas are produced. The succulent leaves result in a very attractive tea with a purplish bloom and a
sprinkling of silvery tips (buds). The liquor characteristics show a change, tasting round, mellow,
mature, sometimes with pronounced muscatel flavor and more color in the cup than in Spring. During
this period, the infused leaf turns a bright copper/purple color, expressing a rich and full bodied
aroma.
"Monsoon" teas produced from mid-July to September
have more color and are stronger. These form the bulk of the "breakfast" blends.
"Autumnal" quality makes its presence felt during the
months of October and November. The appearance of the tea takes on a light copper/brownish tinge and
liquors have a delicate yet sparkling character, a delightful flavor distinct from both spring and
summer teas. The infused leaf has a coppery gold brightness with a sweet, fresh "nose."
Even within this broad categorization of
quality changes over the seasons, individual estates consistently assert their personalities as
distinctly recognisable individual entities. This complexity gives Darjeeling tea a part of its
lengendary appeal.
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