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,
History of tea the Chinese monopoly on tea. ""Camellia sinensis" originated in southeast Asia, specifically around the intersection of latitude 29°N and longitude 98°E, the point of confluence of the lands of northeast India, north Burma, southwest China and Tibet. The plant was introduced to more than 52 countries, from this 'centre of origin'." On morphological differences between the Assamese and Chinese varieties, botanists have long asserted a dual botanical origin for tea; however, statistical cluster analysis, the same chromosome number (2n=30), easy hybridization, and various types of intermediate hybrids and spontaneous polyploids all appear to demonstrate a single place of origin for