Darjeeling, a tea for the New Year

A tea service that includes "Champagne" is often referred to as "Royal Tea."

Have you ever wondered why Darjeeling is referred to as the "champagne" of teas? In this post I’ll talk about the top three characteristics that Darjeeling and Champagne share as well as what you can expect from this delicious and noteworthy tea.

Number 1: Geographical Indication Status

Geographical Indication (GI) status is a sign used on products like some handicrafts, foodstuffs, and wines. Let’s look at Champagne as an example of how it is used. In order for a sparkling white wine to be labeled as "Champagne" it must be sourced from and produced in the Champagne region of France. Additionally, it has to meet certain strict production standards established by the producers of that region. While there are many sparkling white wines worldwide, the Champagne region endows its namesake beverage with certain qualities that are directly attributed to the unique landscape, climate, and growing conditions from only in that region. Similarly, Darjeeling tea can only be called Darjeeling if it is grown in the Darjeeling District of West Bengal India. Because of its unique geography, the Darjeeling District teas have also received Geographical Indication status. Therefore, any tea marketed and sold as Darjeeling must come from this district and abide by the rigorous quality control and production standards of the region. 

Number 2: Method maketh the beverage

True Champagne is made according to a particular method called the “Méthode Champenoise.” It's complicated but trust me, it's important. Along with the unique “terrior” of the region the "Méthode Champenoise" is what makes Champagne… well, Champagne (as opposed to "champagne" which can be used generally to refer to sparkling white wines). Darjeeling teas are also produced and harvested according to standards and practices developed in the Darjeeling District. Because of the region’s special climate, Darjeeling tea is harvested four times a year. The harvests are referred to as "flushes." Each flush is prized for its own noteworthy qualities. Additionally, Darjeeling tea is grown on steep foggy mountain slopes at high altitude which helps to ensure good drainage, healthy root development, and the distinctive flavor profile of Darjeeling.

Number 3: Aroma & Color 

Even if you have never tasted Champagne before, you could probably identify a glass of it in a bar top lineup. The light amber color and trademark bubbles easily distinguish champagne from other wines. In terms of flavor, Champagne ranges from nutty to toasty to slightly fruity. It is distinctly different from other sparkling wines like Cava. Darjeeling tea and Champagne share a similar color palette. Darjeeling can range from pale gold to a coppery amber. Just like in the world of ever-changing grape harvests, each "flush" has distinctive flavors and aromas. In terms of taste, Darjeeling tea can range from fruity to sweet and musky. Tea from different estates will also have subtle variations in flavor, color, and aroma. The amount of sunlight, rain water, and even the time between plucking the leaf and when it first undergoes processing will all influence the taste, smell, and appearance of the tea. 

So what can you expect from Darjeeling tea? Firstly, expect to be surprised. One of the most delightful qualities of this tea is that each harvest is a little different. You can spend hours reading up on the different flushes and what they have to offer. Furthermore, the taste of Darjeeling is distinctive. The trademark "muscatel" notes are rich and fruity with a subtle sweetness that may remind your palette of a "sticky" or dessert wine. Over the course of a cup you may notice that it is more astringent than some other teas. Lastly, it contains enough caffeine to make a wonderful morning drink but is also a great option for an afternoon pick-me-up. Perfect for enjoying at Afternoon Tea.

The first time I can remember having Darjeeling tea was at a yoga studio in my early twenties. Attached to the studio itself was a small galley kitchen where the instructors brewed pots of tea. I’ll never forget enjoying a spiced and sweetened cup of what the teacher called “Tibetan Chai.” According to her, the recipe had been passed down from teacher to student and teacher to student for many years. Whether it really was an authentic “Tibetan” recipe didn’t really matter. It was flavorful and warming with a wonderfully satisfying balance of spice and sweetness. However, the most important part of the recipe was in the sharing. Like all good teas it marked a moment in time and created a lasting memory that I carry with me fondly to this day.

Curious about Darjeeling? Pétale will be serving Lake Missoula Tea Company's "Shanti Hathi" Darjeeling tea during the months of January & February. Click the "Host an event" page to get more information on how you can host Afternoon Tea in the comfort of your own home.