7 月
There are four different types of Tea : 白色的, 绿色的, 乌龙茶 和 黑色的. The manufacturing method differentiates the final type of tea produced. White are non oxidized or just naturally dried. Green are either steamed or roasted. Black are well oxidized or let’s say fully oxidized.
Most of Black Teas are made for a strong liquor and briskness which goes well with sugar and milk. Some specific teas from different origin also have a distinct character to them. For example teas from Assam are known as Malty and teas from peak second flush in Darjeeling are known as Muscatel. There is genuine appreciation for both of them.
Traditionally Darjeeling teas were well oxidized to have a well rounded Muscatel flavour. Then came the clones which were very dense in tips, they were closely planted bushes and while plucking it was easy to pluck very fine bud and leaf shoots. Also some of the clones like AV2, 312 and 157 had very specific fruity notes which was a delight to drink. This changed everything and manufacturers and buyers realized this would be the new thing.
Clonal fields multiplied and grew and the manufacturers started using techniques to enhance these fruity notes. Plucking became finer so you will see these new clonal teas have very good density of tips. Also the fruity notes were more enjoyable when they were prominent and the cups had to be lighter and less dark.
This led to the rise of Oolong Tea manufacturing and techniques in Darjeeling. All gardens have there own styles and there is no uniform practice. Most of it is secretly guarded and not much discussed between different gardens.
From our experience our practice has become to pluck very fine leaf whenever the bush offers the opportunity. Low elevation Oolong have to be mildly oxidized the higher elevation Oolong it is possible to increase the oxidation to get a richer and more fuller cup.
The fine leaves harvested during October/November from high elevations makes very good Oolong teas. The same is the case for leaves harvested during peak Second Flush period in May and June from both low, mid and high elevations.
These teas are becoming more popular and getting premium prices and taking Darjeeling to a different level. Darjeeling Oolong teas are recommended for those who enjoy sweet teas with no astringency.
Gopaldhara produces some of the finest Oolong teas, appreciated for it’s fine taste and fruity muscatel character.
We have the following Darjeeling Oolong teas from our high elevated gardens at Gopaldhara & Rohini : 大吉岭王公, 夏日美人麝香葡萄 以及标准的性价比， 大吉岭乌龙 from second flush currently. In Autumn we make 红雷 and Red Thunder Gold.
Indulge in the finest Darjeeling oolong teas at our online store @ www.gopaldhara.com
关于我们的花园：
戈帕尔达拉茶园：戈帕尔达拉是大吉岭地区最高的种植园之一。它绵延 3500 英尺至 7000 英尺。成立于 1881 年，一直为全球客户制作精致的茶叶。我们所有的茶均在花园新鲜包装，以便您获得最佳的风味和香气。
罗希尼茶园 (Rohini Tea Estate)：罗希尼茶园 (Rohini Tea Estate) 位于大吉岭的 Kurseong 山谷。罗希尼 (Rohini) 是大吉岭最年轻的茶园。这些茶是用罗希尼收获的叶子制成的，原产于中国，在二次冲泡中可以生产出精美的麝香茶。