ingredient information
Tea Powder Darjeeling
Darjeeling tea, tea from the Darjeeling region in West Bengal, India, has traditionally been prized above all other black teas, especially in the United Kingdom and the countries comprising the former British Empire. When properly brewed it yields a thin-bodied, light-colored liquor with a floral aroma. The flavor also displays a tinge of astringent tannic characteristics, and a musky spiciness often referred to by tea connoisseurs as "muscatel." A sweet cooling aftertaste should be felt in the mouth. Unlike most Indian tea, Darjeeling is normally made from the small-leaved Chinese variety of Camellia sinensis, C. sinensis sinensis, not the large-leaved Assam plant (C. sinensis assamica). Traditionally Darjeeling tea is made as black tea; however, Darjeeling oolong and green teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing white teas. A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.