What is Makaibari black tea?
The Makaibari garden, whose name means “corn field” in Nepali, is located on the slopes of the Himalayas on the route to Bhutan and Tibet: the eponymous black tea has been cultivated there with care and passion since 1859. In this luxuriant region ofIndia, fauna and flora live in harmony and contribute to the excellent quality of the soil on which the tea plants grow. Result: a unique taste tea and recognized worldwide.
A tea Darjeeling recognized
The Makaibari black teais a tea Darjeelingcertified. It belongs to the area benefiting from the Protected Geographical Indicator (PGI) of Darjeeling and respects specific specifications. This IGP, unique in the world of teas, has been recognized by the European Union since 2011. Beyond the sublime taste of her tea, the Makaibari garden is also distinguished by its unique approach to protection of local biodiversity.
Makaibari: tea plantations Darjeeling, but not only that!
This garden has been managed since the 70s by Swaraj Kumar Banerjee, better known as Rajah. This planter and researcher has devoted his entire life to the preservation and improvement of soils. Rajah wishes to safeguard the diversity of local flora and fauna. Thus, the 650 hectares of the garden are not all intended for monoculture of the tea Darjeeling. A part is reserved for the forest and its riches. There are many species such as Bengal tigers, leopards, monkeys or birds as illustrated by Hornbill Pommier. Protected and respectful of biodiversity, the Makaibari tea just ! It is therefore without “aftertaste” or “bitterness” that we savor this delicate black tea.
Tea Darjeeling : an exceptional Indian tea
The Makaibari tea constitutes the fine flower of teas Darjeeling. This family of teas is recognized worldwide for its incredible quality.
Why is this tea from India so precious?
With its unique and refined taste, the Darjeeling is the cream black teas. Just like sparkling wine, tea Darjeeling also benefits from a protected designation. Thus, cannot be considered as Darjeeling that teas from this region. Besides, what is tea Darjeeling the most famous?
The “First Flush” harvest
The First Flush is the “first flowering” of tea plants Darjeeling. Each year, this first harvest is done when temperatures rise and the days get longer, after the tea plants have hibernated for 5 months. The very first shoots are then carefully picked by hand, to offer a light and delicately scented tea. We're having fun!
SFTGFOP: tea Darjeeling, a graded tea
“Special Finest Tippy Golden Flowery Orange Pekoe”. This acronym is an indication of the finesse of the harvest. To put it simply: the more letters there are, the more we are on an exception sheet. For the record, the letters refer to adjectives, in English we call this grades. Of unparalleled quality, the SFTGFOP grade is normally reserved to the best teas Darjeeling first harvest. We warned you, you're dealing with a big guy! And to benefit from it, you have to prepare it according to the rules of the art…
How to prepare your Indian tea Darjeeling ?
The black tea Darjeeling is composed only of the young shoots present at the end of the tea plant, namely the bud and the two thinnest leaves. Thus, its preparation requires gentleness to allow its precious leaves to release their delicate aromas.
Tea infusion temperature and time Darjeeling
Every time tea, its temperature and its infusion time. The quality of the infusion depends on the temperature of the water. Too cold? The tea Darjeeling does not brew well. In other words, the tea will not release its compounds, and therefore its aromas and flavors.
Too hot? You risk damaging the taste of this rare tea. Too high a temperature can indeed amplify the bitterness and astringency of the tea.
Keep an eye on your watch or start the timer, because the brewing time is just as important. The infusion time is decisive so that the tea Darjeeling reveals all its qualities.
Purists and masters of detail, discover how to prepare your tea Darjeeling according to the rules of the art (for 6 to 8 gr of tea in 30cl):
- Darjeeling spring : water at 85°C; 3min30 to 3min45 infusion.
- Darjeeling Grands Crus from other seasons : water at 85°C; 3min45 to 4min of infusion.
- Darjeeling from other crops and other seasons : water at 90°C; 4min to 5min of infusion.
You will have understood it well, the Makaibari Darjeeling compiles the assets. So much so that Indian Prime Minister Narendra Modi offered some to Queen Elizabeth of England. A gift of great value, because what is rare is precious...