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,
Tea production in the United States not to open gardens on the Island, but rather to open gardens in Latin America. In 2000 horticulturist Francis Zee found a strain of "Camellia sinensis", the tea plant, that can flourish in the tropical climate and volcanic soil of Hawaii. A joint study of commercially growing tea in Hawaii was started by University of Hawaii at Manoa College of Tropical Agriculture and Human Resources and University of Hawaii at Hilo College of Agriculture, Forestry and Natural Resource Management with the U.S. Department of Agriculture. With the decline of Hawaii's sugar industry, tea cultivation is seen as a possible replacement