Why is Darjeeling Tea more flavory?
The tea derives its uniqueness from its Muscatel flavor. According to tea scientists, geraniol, linalool, terpenoids and some fatty acid degradation products add to the nature and the characteristic flavor of Darjeeling tea. There were research works carried out in Tocklai and its findings have revealed that the Darjeeling tea in comparison to other teas is much more stronger and volatile. The Volatile Flavoury Constituency (VFC) and the content of monoterpene alcohol are five times higher in Darjeeling tea from the hills compared to the North eastern plains. The cold, dry windy nights, humid moisture laden day with relatively low temperature prevailing through out the year has been accredited for the formation of VFC. Further the genetic makeup of the Chinary tea also imparts higher VFC formation. Therefore it can be stated that the contact and combinative interaction between climate, soil and genotype produces the famous tea in the world. The Champagne of Teas.
