From Assam to Darjeeling - A tea journey through North India
Two thirds of Indian tea production comes from the northern-most regions of the country, where tea has been grown on plantations on the southern slopes of the Himalayas for more than 200 years. The seeds originally come from China, the original source of colonial interest in tea from Great Britain. Most loved in the world whole is the tasty darjeeling, the ‘champagne’ of teas. From mild and light to full-bodied and spicy, this black tea offers several nuances. Our journey through north India will take us to the high plateau of Assam. The extreme humidity and the tropical heat of this region give the leaves an aromatic flavour, which varies from fruity and fresh to malty and spicy. The journey ends with an excursion in south India, where a special tea with biologically dynamic principles is being cultivated in a conservation area for tigers. The speakers will talk about the history, tradition, cultivation, profitability, distribution and preparation of Indian tea. A tasting should be able to bring these words to life within your mouths.