Tea Garden India Darjeeling TGFOPI Thurbo - black tea, 60g

India Darjeeling TGFOPI Thurbo is an Indian black tea from the end of the first harvest period with a golden infusion, a slightly bitter taste with nutty notes and an irresistible aroma . If you are creating gift packages for your employees, don' t forget to throw in a pack of high-quality tea. Great tea will please everyone.

Darjeeling black teas

The annual production of a small area at the foot of the Himalayas fluctuates between ten and fifteen thousand tons. Darjeeling' s mountainous environment with an uncertain climate has forced local growers to focus on the quality and exclusivity of their teas rather than quantity. The most famous of them, for example North Tukvar, Darjeeling MIM FF, Himalaya Royal or Ging and others, a delight to the ear and heart of a tea lover, as well as Chateau neuf du Pape winemakers.

On a global scale, Darjeeling teas are truly extraordinary in their character. This is partly the result of some original technological processes. The taste of the better varieties is a delicious symphony of various aromatic accents - floral, Honey, fruit, spicy, peanut and many others, all just slightly undertoned with smooth and flawless, sometimes weaker, sometimes with a more pronounced body (i.e. the main taste).

Black tea, its history and processing

Black tea (sometimes also called red tea) - although these fully fermented teas are not very popular in China, their main varieties are masterpieces. Even cheaper varieties will pleasantly surprise us with their beautiful appearance, indicating perfectly executed tea harvesting and processing. Some teas from this group have been produced for only fifty years (e. g. Yunnan tea) while others have been known since the 17th century. However, it must be assumed that this type of tea has been known to the Chinese for at least as long as the multiple fermented teas of the Pu Erh type (i. e. from around the 7th century AD. l. ), but apparently they didn' t like it very much.

Black tea, as mentioned, is fermented, and oolong is semi-fermented. After harvesting, the leaves are left to " wither", that is, partially dry, either in the sun or in the shade, depending on the style. If the leaves are not partially dried, they cannot be rolled up. Enzymatic processes take place during this wilting. The best teas are therefore those in which wilting occurs within a few hours due to dry weather. " Rainy teas, " which wither more slowly, are not as popular.

Once rolled, the tea leaves are spread out in a damp and cool place for fermentation, i. e. further oxidation. The effects of the two oxidation phases differ significantly from each other. Apparently because after rolling, other components of the leaves, such as essential oils, are also exposed to oxidation. This is precisely why leaves intended for making black tea or oolong must not be " killed" before rolling, as is the case with leaves intended for green tea.