Darjeeling tea Darjeeling tea Darjeeling tea is a tea grown in the Darjeeling district in West Bengal, India, and widely exported and known. It is processed as black, green, white and oolong tea. When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can include a tinge of astringent tannic characteristics and a musky spiciness sometimes described as "muscatel". Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of "Camellia sinensis" var. "sinensis", rather than the large-leaved Assam plant ("C. sinensis" var. "assamica"). Traditionally, Darjeeling tea is made as black tea; however,
Korean tea tea to King Gyeongdeok and the Buddha. "Camellia sinensis" tea plants spread throughout the country in 828, when King Heungdeok received seeds from the Tang Empire and sent them to be planted on the Jirisan mountain. Tea was usually offered to the Buddha, as well as to the spirits of deceased ancestors. Tea culture continued to prosper during the Goryeo Dynasty. Tea offering was a part of the biggest national ceremonies, such as Yeondeunghoe and Palgwanhoe, and tea towns were formed around temples. During the reign of King Myeongjong (1131‒1202), Seon-Buddhist manners of ceremony prevailed. Jeong Mongju and other scholars