On Oct 24, 2:54 pm, Lewis Perin wrote:

So were even first flush Darjeelings fairly black in the '50s?

Interesting point Lew and subject for a history lesson: in the 1950's
nobody really craved the First Flush. Germany was in disarray. The
UK market for Darjeelings was dominated by J Lyons & Co and I quote
Michael Adams (Tea International Journal Vol 3 (2) #9, of 1995) "in
those days J Lyons & Co were the major buyers of second flush tea and
their choice had an influence on the method of manufacture followed by
the planters. Their preference was for well fermented teas which made
full and mellow liquors, whereas under-fermented teas are thinner and
greenish". Lyons blended their "black" Second Flush with Assams.
Brews were strong in the Corner Houses - nearly 6 grams in a half pint
tea pot - dispensed volumetrically into the pot before it was filled
by the Lyons Nippy - the famous waitresses in black dresses and white
caps and pinnies.

In 1967 Lyons' Catering Department had a change in market strategy and
discontinued the Maison blend which used the ever more expensive
Darjeelings; Germany with post war wealth had begun to re-enter the
market for greenish hard withered Darjeelings it had pioneered before
WWII, and Russia began barter dealing arms for the black Darjeelings
Lyons had been buying, but the Russians could afford inflated prices.
From 1967 until the 1980s Darjeeling was virtually unknown in the UK.
Even in 1995 when Tea International Journal organized a tasting they
found that out of 11 retail packed samples available only 3 had "a
recognisably fine Darjeeling flavor".

I wonder how they withered the tea then - less time or what?

Blacker tea is easier to make - softer wither, deeper spread on teh
troughs, less airflow, same time

Nigel at Teacraft