History
Although white tea is traditionally associated with China, white tea is now produced in several tea-growing regions around the world, including Darjeeling. Darjeeling's white teas are produced in the Himalayan foothills of West Bengal and reflect the region's unique climate, elevation, and tea cultivars.
The tea is generally made using minimal processing, allowing the character of the leaves and the region to remain prominent. As a result, Darjeeling white tea offers a distinct alternative to the Chinese white teas that are more commonly associated with the style.
Flavor
This tea has an intense floral character accompanied by a honey-like sweetness. Compared with many delicate white teas, it has a surprisingly expressive flavor, while still maintaining the smoothness and subtlety associated with the style.
Its floral sweetness makes it particularly enjoyable alongside desserts, although it is also an excellent tea to drink on its own.
Brewing
Darjeeling white tea is best brewed gently to preserve its delicate flavors. Use approximately 2–3 grams of tea per 250 ml of water at around 80–85°C and steep for 3–5 minutes, adjusting the time according to your preference.
It can also be brewed Gongfu-style with approximately 4–5 grams per 100 ml of water at around 80–85°C, using relatively short initial infusions and gradually increasing the steeping time.
My Thoughts
As one of the more distinctive white teas produced outside of China, Darjeeling white tea offers a fascinating alternative to the teas traditionally associated with the category. I think it is deserving of the praise it receives.
Its intense floral flavor and honey-like sweetness make it an excellent tea to enjoy with dessert, while also making it a wonderful morning tea. I would recommend it to anyone interested in exploring white tea. Silver Needle is also an excellent introduction, but Darjeeling white tea offers a completely different experience and is absolutely worth trying.