Before I became involved with tea, I have to admit I’d never heard of Darjeeling … not the tea, nor the place. When, on the few occasions I bought tea, which was just scanning the boxes on the supermarket shelves and picking up a familiar brand name, or whatever was on sale, never would I buy a tea from a region or country, or even a particular type of tea. That all changed, however, when I became immersed in TEA … its culture, its history, its variety and the passion which surrounds it. And it began when I started visiting these countries which produce it.
One of the most memorable places I had the privilege to visit was Darjeeling in India. Yes, Darjeeling is a tea, but it is also a place. “The Land of the Thunderbolt” or Dorje-Ling is what it is called in Tibetan. Situated in the northeast corner of India, high in the Himalayan mountains and bordered by Tibet, Butan and China, this is a place of magnificent beauty. With its slightly acidic, but rich soil, abundant rainfall, high elevation and afternoon cloud cover, its no wonder that some of the best teas in the world are grown here. Known as the “Champagne of Tea”, Darjeeling teas can command some very high price tags.
I’m sure the numbers have changed since I visited, but at that time there were approximately 80 tea gardens in the Darjeeling region. They ranged in size from small family-run estates to large corporate-owned plantations. I had the opportunity to visit quite a few estates at that time and was astounded at how each one was unique, with its own energy, and philosophy, notwithstanding the pride that comes from working with people who share a single passion.
Jayshree Tea Estate, Darjeeling
Of course, we were visitors from the United States who were interested in buying tea and, because of that, were treated as rock stars. I won’t deny that. But we were also able to experience the beauty of the land, the generosity and warmth of its people and the vibrancy of the area.
Strolling through any of the estates, the landscape is breathtakingly beautiful. An undulating, almost rolling typography of tea bushes surround you, sloping down the terrain. And the majesty of the snow-capped mountains in the distance is magical.
The work is difficult and the days are long for those who work in the tea industry. With their nimble fingers, the tea pluckers are generally women, who go into the fields in the morning, some with little ones in tow. Quite a few are armed with umbrellas, most wear “Wellies” on their feet and all have baskets strapped around their heads. They work til noon, break for lunch, and then are back adeptly plucking two-leaves and a bud at the waist-high bushes until 5pm. They wait on the dirt paths for the trucks to come and weigh their baskets, before they go home, hot and tired from a long day in the fields.
A very proud plantation worker displaying his commemorative buckle.
Men are most often in the fields, pruning, planting and tending to the tea plants, or in the laboratories and factories, weighing, withering, sorting and packaging the teas for market. And children, for the most part, are in estate-provided schools. Life as a plantation worker is not easy. The pay is relatively small when you consider the selling price of the tea. Although the plantations were started by the British, the plantations are now owned by Indians. Housing is provided for the workers with each home having a garden plot to grow veggies. In addition to their wage, workers receive a small allowance to purchase food and supplies.
The history of tea in this area goes back to the early 1800s when the East India Company lost its monopoly on the China tea trade. The whole of Great Britain was, by now, addicted to tea, and the British government had to do something. Desperately trying to establish tea gardens in the northern regions of India, the East India Company (aka the John Company), with Camellia Sinensis seeds, started planting. By 1866, there were 39 British-owned and operated tea gardens. Following Indian Independence in 1947, the British began to sell their gardens to Indians and the Tea Act in 1953 regulated the industry.
Authentic Darjeeling tea is unique and cannot be grown or manufactured anywhere else in the world. And now Darjeeling tea has a ‘Protected Geographical status’ within the European Union, USA and Australia. As Roquefort is to cheese and Champagne is to wine, Darjeeling now is to tea. These products with their individual characteristics specific to the particular region in which they are produced have been awarded a certificate protecting them from exploitation. Consumers knowing this can now be guaranteed that they are getting genuine Darjeeling. This helps in ensuring the production and sale of Darjeeling tea all over the world. And to identify authentic Darjeelings, a logo was also created showing the profile of a woman holding two leaves and a bud.
To keep up with the changing marketplace, today you’ll find a lot of the tea estates have become organic, biodynamic and/or Fair Trade, with certifications from the Tea Board of India. Whether you call them tea gardens, estates or plantations, here is the list for you of the currently operating tea estates. Quite a few, are now offering “home stays”, tea tours and camping opportunities. If you are interested in adventure travel and experiencing something other than the familiar, I couldn’t recommend a trip to Darjeeling more highly. It’s an experience you will never forget.
When I started tasting different teas, from different countries, and different regions within those countries, I was changed forever. Although tea is the most popular beverage in the world, except for water, of course, it doesn’t stop at that. With its unique terroir, Darjeelings have earned the name “The Champagne of Teas” for a reason. With their medium body, identifiable muscatel flavor and hint of spice, they are exceptional. And, I haven’t even touched on the nuances from the first flush to the autumnals. From which estate, do I think grows the best tea? You’ll just have to try them all yourself to find out.
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Darjeeling East: Arya Tea Estate, Chongtong Tea Estate , Dhooteriah Tea Estate , Kalej Valley Tea Estate , Liza Hill Tea Estate , Lingia Tea Estate, Marybong Tea Estate , Mim Tea Estate, Darjeeling Mim, Orange Valley (Bloomfield Tea Estate) , Pussimbing Tea Estate , Risheehat Tea Estate, Rungmook / Cedars Tea Estate , Tumsong Tea Estate
Darjeeling West: Badamtam Tea Estate, Bannockburn Tea Estate , Barnesbeg Tea Estate , Ging Tea Estate , Happy Valley Tea Estate, North Tukvar, Pandam Tea Estate , Phoobshering Tea Estate, Puttabong Tea Estate , Rangaroon Tea Estate, Rungneet Tea Estate, Singtom Tea Estate, Soom Tea Estate, Steinthal Tea Estate
Kurseong (North): Ambootia Tea Garden, Balasun Tea Garden, Eden Vale Tea Garden, Dilaram Tea Garden, Margaret’s Hope Tea Garden, Moondakotee Tea Garde, Oaks Tea Garden, Ringtong Tea Garden, Springside Tea Garden
Kurseong South: Castleton Tea Garden, Giddapahar Tea Garden, Goomtee Tea Garden, Jogmaya Tea Garden, Jungpana Tea Garden, Longview (High Lands) Tea Garden, Mahalderam Tea Garden, Makaibari Tea Garden, Mohan Majhua Tea Garden, Monteviot Tea Garden, Mullootar Tea Garden, Narbada Majhua Tea Garden, Nurbong Tea Garden, Rohini Tea Garden, Selim Hill Tea Garden, Seepoydhura Tea Garden, Sivitar Tea Garden, Tindharia Tea Garden
Mirik: Gopaldhara Tea Estate, Ghayabaree and Millikthong Tea Estate, Okayti Tea Estate, Phuguri Tea Estate, Seeyok Tea Estate, Singbulli Tea Estate, Thurbo Tea Estate
Upper Fagu: Avongrove Tea Garden, Chamong Tea Garden, Dhajea Tea Garden, Nagri Tea Garden, Nagri Farm Tea Garden, Selimbong Tea Garden, Sungma Tea Garden, Turzum Tea Garden, Teesta Valley Tea Garden, Tukdah Tea Garden, Upper Fagu Tea Garden
Teesta: Ambiok (Hillton), Gielle Tea Garden, Glenburn Tea Garden, Kumai (Snow View) Tea Garden, Lopchu Peshok Tea Garden, Namring and upper Namring Tea Garden, Runglee Rungliot Tea Garden, Samebeong Tea Garden
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References: Margaret’s Hope Estate, Makaibari Estate, Wikipedia, Tea Board of India, Intelligent Legal Protection, Inside Darjeeling, Darjeeling Tourism,
These indigenous people had no experience laboring in this manner, and under deplorable working conditions. The British viewed them as “lazy, indolent and miserable”. As a result, the British began “importing” labor from other parts of India. This “importing” of labor was, in fact, slavery. Recruiting agents were sent into rural areas and promised a good wage and better life to men, women and children … ‘recruits’ who willing to immigrate to Assam. When they had enough ‘recruits’ from one area, they loaded them onto overcrowded boats with appalling conditions for the six- to eight-week trip up the Brahmaputra River. Many of the men, women and children, or ‘coolies’ as they were called (t
Most often the only source of nourishment for the ‘coolies’ was rice and tea. No, not a good quality tea, but tea made from the dregs of the pluckings, infused with some milk for nourishment, sugar for energy, and spices to cover up the bad taste. As a result, coolies suffered a very high mortality rate. Between 1863 and 1866 half of the 84,000 laborers brought into this area died. As I said, the history of “tea” and this now-beloved drink isn’t the sweetest tale. Many thousands upon thousands of people died from malnourishment, disease and mistreatment.
Yes, making it yourself does take about 15 minutes or more, and you can certainly buy prepared chai in bottles or packages, or even dry chai mixes, but taking those 15 minutes is so worthwhile. And, if you make too much, just put it into the refrigerator and enjoy it cold the next day, over ice, or reheat it. In the summertime, I love to make chai shakes … with a scoop of vanilla ice cream in the blender. Try it. It’s absolutely delicious!!
ericans enjoyed over 80 BILLION cups of tea! But this research is also flawed, because Americans drink more ready-to-drink bottled tea than any other country, not to mention powdered tea-drink mixes. According to the 
