by Jeff Koehler
The liquor—the infused liquid—of Darjeeling tea changes in color throughout the year. First flush teas are pale gold, often with a hint of green.
A range of second flush and monsoon teas on Goomtee Tea Estate. The liquor has deepened in color to amber, copper, and tawny. Teas from the final flush in autumn tend to be ruddy copper, bright auburn, or even burgundy.
A hand-stenciled sack of tea on Goomtee Tea Estate
Vijay Dhancholia conducts a daily tasting on Marybong Tea Estate with the assistant manager, Normal Chhetri.
Girish Sarda at Darjeeling’s storied tea store Nathmulls. Opened in 1931, Nathmulls sells around 150 different Darjeeling teas.
Christened “Tea Deva” by Rajah Banerjee when first found on Makaibari Tea Estate, the insect mimics a tea leaf.
The verandah of the Planters’ Club. Today it is officially known as the Darjeeling Club.
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First published 2015
© Jeff Koehler, 2015
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ISBN: HB: 978-1-62040-512-3
PB: 978-1-62040-513-0
ePub: 978-1-62040-514-7
Library of Congress Cataloging-in-Publication Data
Koehler, Jeff.
Darjeeling: the story of the world’s greatest tea in four harvests / Jeff Koehler.—First U.S. edition.
pages cm
Includes bibliographical references and index.
ISBN 978-1-62040-512-3 (hardcover) – ISBN 9781620405130 (paperback) – ISBN 978-1-62040-514-7 (ebook)
1. Tea trade—India—Darjeeling (District)—History. 2. Tea—India—Darjeeling (District)—History. I. Title. HD9198.I42K64 2015
338.1′7372—dc23
2014033312
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