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,
Jacobiasca formosana Jacobiasca formosana Jacobiasca formosana is an insect species belonging to the subfamily Typhlocybinae of the family Cicadellidae. Plant hosts include "Gossypium" (cotton) species and, notably, "Camellia sinensis" (Chinese tea plants). The species is distributed throughout East, Southeast, and South Asia (including in China, India, Malaysia, Pakistan, Sri Lanka, Taiwan, and Thailand). Common names for "J. formosana" include the small green leafhopper, tea green leafhopper, or tea jassid. In Mandarin Chinese, the insect is referred to as 茶小綠葉蟬 "(chá xiǎo lǜ yèchán)" or 小綠浮塵子 "(xiǎo lǜ fúchénzǐ)". In Siyen Hakka, it is called 著涎 "(Zhe xián)", 著蜒 "(Zhe yán)", or 著煙