Which place in India is known as the tea garden
Answers
Answer:
hey mate here ur ans ( Darjeeling)
Explanation:
Darjeeling place in India is known as the tea garden.
hope it's help
mark as brainliest ❤️ please please
DARJEELING IS YOUR ANSWER
Darjeeling tea
Darjeeling tea is a tea grown in the Darjeeling district, Kalimpong District in West Bengal, India, and widely exported and known. It is processed as black, green, white and oolong tea. When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can include a tinge of astringent tannic characteristics and a musky spiciness sometimes described as "muscatel".
Alternative names The Champagne of teas
Type Tea of West Bengal
Area Darjeeling
Kalimpong
Country India
Registered 29 October, 2004
Material Tea leaf
Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia sinensis var. sinensis, rather than the large-leaved Assam plant (C. sinensis var. 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. After the enactment of Geographical Indications of Goods (Registration & Protection Act, 1999) in 2003, Darjeeling tea became the first Indian product to receive a GI tag, in 2004–05 through the Indian Patent Office.
Tea planting in the Indian district of Darjeeling began in 1841 by Archibald Campbell, a civil surgeon of the Indian Medical Service. Campbell was transferred as superintendent of Darjeeling in 1839 from Kathmandu, Nepal. In 1841, he brought seeds of the Chinese tea plant (Camellia sinensis) from Kumaun and began to experiment with tea planting in Darjeeling.The British government also established tea nurseries during that period (1847). Commercial development began during the 1850s.In 1856, the Alubari tea garden was opened by the Kurseong and Darjeeling Tea company, followed by others.
According to the Tea Board of India, "Darjeeling Tea" can only refer to tea that has been cultivated, grown, produced, manufactured and processed in tea gardens (see 'Tea Estates' section below) in the hilly areas of Sadar Subdivision, only hilly areas of Kalimpong District consisting of Samabeong Tea Estate, Ambiok Tea Estate, Mission Hill Tea Estate and Kumai Tea Estate, and Kurseong Subdivision excluding the areas in jurisdiction list 20, 21, 23, 24, 29, 31 and 33 comprising Siliguri subdivision of New Chumta Tea Estate, Simulbari and Marionbari Tea Estate of Kurseong Police Station in Kurseong Subdivision of the District of Darjeeling in the State of West Bengal, India grown on picturesque steep slopes up to 4000 ft (ca. 1200 m). When brewed, tea grown and processed in this area has a distinctive, naturally occurring aroma and taste, with light tea liquor; the infused leaf also has a distinctive fragrance.
Adulteration and falsification are serious problems in the global tea trade;as of 2004, the amount of tea sold as Darjeeling worldwide every year exceeds 40,000 tonnes, while the annual tea production of Darjeeling itself is estimated at only 10,000 tonnes, including local consumption. To combat this situation, the Tea Board of India administers the Darjeeling certification mark and logo (see right).Protection of this tea designation is similar in scope to the protected designation of origin used by the EU for many European cheeses. According to the Tea Board, Darjeeling tea cannot be grown or manufactured anywhere else in the world, a labeling restriction similar to the E.U. protections for Champagne and Jamón ibérico.
Traditionally, Darjeeling teas are classified as a type of black tea. However, the modern Darjeeling style employs a hard wither (35–40% remaining leaf weight after withering), which in turn causes an incomplete oxidation for many of the best teas of this designation, which technically makes them a form of oolong. Many Darjeeling teas also appear to be a blend of teas oxidized to levels of green, oolong, and black.
First flush is harvested in mid-March following spring rains, and has a gentle, very light colour, aroma, and mild astringency.
In between is harvested between the two "flush" periods.
IF MY ANSWER HELPED YOU THEN PLEASE MARK IT AS BRAINLIST PLEASE