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Darjeeling tea : ウィキペディア英語版 | Darjeeling tea
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. It is available in black, green, white and oolong. 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".〔(【引用サイトリンク】url=http://darjeeling.gov.in/darj-tea.html )〕 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, Darjeeling oolong and green teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing White Teas. After the enactment of Geographical Indications of Goods (Registration & Protection Act, 1999) in 2003, Darjeeling tea became the first Indian product to receive a GI tag, in 2004-05 through the Indian Patent Office. ==History==
Tea planting in the Indian district of Darjeeling began in 1841 by Arthur Campbell,〔(【引用サイトリンク】title=Story of Darjeeling Tea )〕 a civil surgeon of the Indian Medical Service. Campbell was transferred to Darjeeling in 1839 from Kathmandu, Nepal. In 1841, he brought seeds of the Chinese tea plant (Camellia Sinensis) from Kumaun and began to experiment with tea planting in Darjeeling. The British government also established tea nurseries during that period (1847). Commercial development began during the 1850s.〔(【引用サイトリンク】url=http://www.thunderbolttea.com/pages/darjeeling_tea.html )〕 In 1856, the Alubari tea gareden was opened by the Kurseong and Darjeeling Tea company,〔 followed by others.〔〔(【引用サイトリンク】url=http://www.darjeelingteaboutique.com/glossary-of-tea-terms/ )〕
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