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,
Camellia taliensis is the tea variety traditionally cultivated in Yunnan. Like "C. sinensis, C. taliensis" contains both theanine and caffeine. "C. talensis" can be easily crossed with "C. sinensis," and the resulting crossbred plants are intermediate between species both morphologically and chemically indicating true hybrids. "Camellia taliensis" is locally used to make white tea, black tea, and pu'er tea. Yue Guang Bai (月光白 "Moonlight White") is a white tea made from the plant. Yunnan pu-erh tea made from "C. taliensis" can command a much higher price than pu'er made from the more common "C. sinensis." Camellia taliensis Camellia taliensis (also Yunnan large