Less than a week before I host a Darjeeling tea tasting, and I thought I'd invite discussion about tea from this region. For the rest of the week, I'll be writing about the specific teas and other things Darjeeling-related, but to start out...what do you think of when you think of Darjeeling?
Many people only drink Darjeeling in the afternoon. No idea why. Maybe one of you has a theory.
On some site more than a year ago, I read that the Hindu god Shiva had something to do with the inexplicably unique taste of these teas. I'd be more willing to blame it on the soil, mountain air and caring love of the tea growers, but I wouldn't count Shiva out entirely.
It's been mentioned here before, but why does a tea that's classified as black appear to be dark green leaves? It's definitely not green tea, though I have had some green as well as Oolong from Darjeeling, but why the not quite brown/black leaves?
Ok, please join in the conversation here. Even if you know little, what are the things you've heard/read?
If you ask me something I'd never thought of, it very well might become an impending blogpost.