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,
Chinese tea culture Chinese tea culture Chinese tea culture refers to how tea is prepared as well as the occasions when people consume tea in China. Tea culture in China differs from that in European countries like Britain and other Asian countries like Japan, Korea, Vietnam in preparation, taste, and occasion when it is consumed. Tea is still consumed regularly, both on casual and formal occasions. In addition to being a popular beverage, it is used in traditional Chinese medicine as well as in Chinese cuisine. The concept of tea culture is referred to in Chinese as "chayi" ("the art of drinking tea"),