Darjeeling tea tasting is a refined art which confines to the professional tea tasters. This technique conforms to a standard procedure that ensures the valid comparisons between the tea samples. For this purpose tea samples are laid out in batches and liquor is prepared from each one. Tea tasting accessories comprise of porcelain tea pots of 100 ml, sand watch of 5 minutes and stainless steel kettle. For tasting, 2 percent tea brew is prepared for which 2 g made tea is infused for 5 minutes in just boiled 100 ml of distilled water. The liquors are poured off into porcelain bowl and the infused leaf is shaken on to the lid by inverting the cup. The inverted lid with infused leaf is replaced on the cup. For valuation purposes these liquors are tasted without milk and sugar while a blender prefers to taste the liquor with milk in little larger cups. In organoleptic assessment of tea quality, tea taster first examines the dry tea for colour, uniformity, tips and aroma and then passes on to the infused leaf which ideally should be devoid of green tinge and full size unfold leaf bearing copper colour. A quality cup is judged by bright, clear and less coloury liquors with maked greenish -pinkish tinges meniscus where the liquor touches the bowl. During tasting the liquors are sipped into mouth with inward breath. This brings the liquor into intimate contact with the tongue, palate and the buccal cavity of the mouth which are physiologically sensitive to the flavour, strength and astringency. The sipped liquor is not swallowed but expectorated into the spittoon. A tea taster's report relate to the leaf style, brightness, colour, astringency, flavour and order of preference of tea samples. With the whole process he also describes manufacturing disorders/mishandling of leaf in the factory with appropriate suggestions for rectification.

Tea quality and Seasons Nestling in the foothills of the snow covered Himalayan range, Darjeeling grows this exclusive tea at altitudes ranging from 600 to 2000 metres. The cool moist climate, the soil, the rainfall and the sloping terrain, all combine to give Darjeeling its unique 'Muscatel' flavour and exquisite bouquet. The exquisite qualities of Darjeeling tea manifest themselves distinctly during the growing season from March to November each year. Tea quality is assessed by subjective judgement of the tea taster. So far, no chemical index is established for the quality. In general, quality of Darjeeling tea is characterized by the presence of higher level of monoterpenes and differs significantly with Assam and south Indian teas on this parameter. The later teas are, however, rich in non-terpenoids. A quantitative change in the level of terpenoids and non-terpenoids bring about the changes in the quantity of flavour of these teas. To date around 600 volatile flavoury compounds are known to exist. Characteristic "muscatel flavour" of Darjeeling teas are reported to be associated mainly to comply with viz. 2, 6-dimethyl-3, 7-octadiene-2, 6-diol and 3, 7- dimethyl-1, 5, 7-octatriene-3-ol.

After a period of dormancy in the winter months, in March and April the bushes offer delicate new shoots which provide a grey-green glazed leaf appearance, a light clear liquor, fresh bright and lively character with a pleasant hint of mild astringency to the palate. The infused leaf has a prominent lime greenish brightness and a floral scent. These are the "Spring teas".

The famed Darjeeling "Summer teas" are produced from May onwards. The succulent leaves result in a very attractive tea with a purplish bloom and a sprinkling of silvery tips (buds). The liquor characteristics show a change, tasting round, mellow, mature, sometimes with a pronounced muscatel flavour and more colour in the cup than in spring. During this period, the infused leaf turns a bright copper / purple colour, expressing a rich and full bodied aroma.

"Monsoon teas" have more colour, and are stronger produced from mid-July to September. These form the bulk of the "breakfast' blends.

"Autumnal quality" makes its presence felt during the months of October and November. The appearance of the tea takes on a light copper / brownish tinge and liquors have a delicate yet sparkling character, a delightful flavour distinctly different from both spring and summer teas. The infused leaf has a coppery gold brightness with a sweet, fresh 'nose'.

Even within this broad categorisation of quality changes over the seasons, individual estates consistently assert their personalities as distinctly recognizable individual entities. This complexity gives Darjeeling tea a part of its legendary appeal.

Brewing

:: Put one heaped teaspoon of Darjeeling tea per cup in a pre-wormed tea pot and pour boiling water. This may be varied to suit taste and local water. Brew for 3 minutes. Add milk and sugar to taste.

:: For a cool long drink in summer - pour a pot of brewed tea, double strength, through a sieve into a jug full of ice cubes. Serve chilled.

:: For lemon tea - make as above, squeeze a fresh lemon and add sugar to taste.