Mostly to European companies who buy ridiculously cheap and sell at
enormous high prices (and who press for cheaper and cheaper tea, and
therefore les and less quality as long as the name Darjeeling is a
guaranteed good sell - and as long as the stupid customers go along).

The same thing can be said about Chinese teas. The top teas here,
nobody ever gets to try them because they usually go straight to
Beijing.

2/27/06


What does that tell us?

Michael

DING.................
DONG.......

Kevin -
I don't know what the 'K' stands for in KGFOP.
The standard sizing of grades [CTC] are as follows :
BPS 8-10
BOP 10-12
BP 12-18
PF/OF 18-24
PD 24-30
D 30-on
The numbers denote the mesh size, or the number of openings per inch.
Smaller numbered meshes, therefore, have larger openings, and
consequently catch bigger tea granules.
Now, although the Indian Tea manufacturers by and large follow this
system of gradation, there are by no means bound to follow it exactly
to the last inch. So we have one estate manufacturing size 12-18 grades
and calling it a BP, another estate marking the same size as a BOPS
['s' for small], while yet another estate makes a size 14-18 and calls
it a BP also.
Since this grading system is not binding on the manufacturers, the end
produce - the graded tea can, and does vary from estate to eatate in
terms of size.

The valuation of a lot [ usually a lot denotes one invoice of between
20-40 bags] is done by a team of tea tasters who, after sampling the
tea, mark it for it's cup quality, appearance, and infusion. A Halmari
valued at Rs 140 means that the tea broker has assigned a value of that
amount/per kg to that lot. As against this, the price is the actual
price realized for the same lot in open auction. Invariably, teas sell
at a discount to their valuations. Earlier, teas sold Rs 5 up or down
of their valuations were then considered to have been fairly/accurately
valued. In these modern times, the difference is valuation and price
sometimes exceed Rs 20-30. What this says for the system of valuations
today is obviously not very complimentary.

As for prices being low, thats always been the story. Like I wrote
before, a top quality estate will be happy with a Rs 100 [very happy
indeed!] average for the season. In the auctions only a handful of
estates manage to do this. The fact that the end consumer in India buys
tea in retail form at a markup of Rs 50 or more seems to suggest that
that packeteers also keep a reasonably healthy margin for themselves.
Once the teas leave indian shores, the mark-ups become phenomenal. It
is more likely [NOTE - more likely ] that a tea bought by a packeteer
at Rs 80 in the auctions will finally be sold to someone in the UK or
the States at 10-20 times it's original purchase value.

It'll be nice if a packeteer [ or someone who knows about it] can help
us here by trying to determine what the cost of retail packing and
selling is really like. Maybe then I'll join that battle.

Michael:
The Darjeeling area manufacturers a total of approximately 10 million
kgs of Darjeeling tea a year. However, every year more than 30 million
of 'Darjeeling' teas are sold all over the world. The picture is clear
- there is widespead adulteration going on, in the sense that a lot of
orthodox teas from other areas are being packaged as Darjeeling and
sold. The vast majority of the tea drinking public cannot distinguish
between an authentic Darjeeling and a copy so that's the loophole then.
Many packeteers also go the middle route - they buy 10 kgs of
Darjeeling tea, mix it with, say 40 kgs of some other area orthodox,
and sell it as Darjeeling. In this case also, it escapes thr palate of
all but the most discerning of tea drinkers.
The Indian Government has now mandated that all packets have to carry
the official Darjeeling tea logo [if it's not carrying it - it's
definitely a copy or a mix] and also the contents have to be 100%
Darjeeling. I hope this helps in reducing the adulteration of
Darjeeling tea.
As far as the Assam VS Darjeeling tea argument goes, I suppose it
ultimately boils down to one's personal choice. Assam teas can never
have the flavour of Darjeeling, and Darjeeling teas can never have the
strength of liqour of an Assam. My personal way of drinking, apart from
that one extremely vicious cup in the morning, is to mix an Assam [
Banamalie] with a Darjeeling [Makaibari] in equal ratio. It gives me a
very pleasing combination - the best of both world, if you want to
phrase it that way then.
On a technical level - you have to appreciate that to maintain a
consistent good quality, it is easier to do so if you are manufacturing
50000 kgs as against 500000 kgs. Apart from this, in terms of the teas
themselves - I find Darjeeling [standalone] quite quite thin in liquor,
and although the flavour is great, my bet is the younger plantations
coming up in Sikkim, as well as some Orthodox assams can, and will,
give Darjeelings a run for their money. What I'm saying is this - there
are now a few orthodox making assam estates [eg. mokalbarrie ] who
fetch equally fancy prices like the Darjeelings for their STG's and so
on, and the quality of their produce is easily comparable to a top
Darjeeling. Darjeeling teas have big advantage though- savvier
marketing [ and as anyone will tell you, savvy marketing is more than
half the game won nowadays!]. Darjeeling teas however, can never, even
if they try, reach anywhere close to the same fullness of cup and body
that Assam teas are known for.
Regards
Sid.

3/1/06


Kevin -
I don't know what the 'K' stands for in KGFOP.
The standard sizing of grades [CTC] are as follows :
BPS 8-10
BOP 10-12
BP 12-18
PF/OF 18-24
PD 24-30
D 30-on
The numbers denote the mesh size, or the number of openings per inch.
Smaller numbered meshes, therefore, have larger openings, and
consequently catch bigger tea granules.
Now, although the Indian Tea manufacturers by and large follow this
system of gradation, there are by no means bound to follow it exactly
to the last inch. So we have one estate manufacturing size 12-18 grades
and calling it a BP, another estate marking the same size as a BOPS
['s' for small], while yet another estate makes a size 14-18 and calls
it a BP also.
Since this grading system is not binding on the manufacturers, the end
produce - the graded tea can, and does vary from estate to eatate in
terms of size.

The valuation of a lot [ usually a lot denotes one invoice of between
20-40 bags] is done by a team of tea tasters who, after sampling the
tea, mark it for it's cup quality, appearance, and infusion. A Halmari
valued at Rs 140 means that the tea broker has assigned a value of that
amount/per kg to that lot. As against this, the price is the actual
price realized for the same lot in open auction. Invariably, teas sell
at a discount to their valuations. Earlier, teas sold Rs 5 up or down
of their valuations were then considered to have been fairly/accurately
valued. In these modern times, the difference is valuation and price
sometimes exceed Rs 20-30. What this says for the system of valuations
today is obviously not very complimentary.

As for prices being low, thats always been the story. Like I wrote
before, a top quality estate will be happy with a Rs 100 [very happy
indeed!] average for the season. In the auctions only a handful of
estates manage to do this. The fact that the end consumer in India buys
tea in retail form at a markup of Rs 50 or more seems to suggest that
that packeteers also keep a reasonably healthy margin for themselves.
Once the teas leave indian shores, the mark-ups become phenomenal. It
is more likely [NOTE - more likely ] that a tea bought by a packeteer
at Rs 80 in the auctions will finally be sold to someone in the UK or
the States at 10-20 times it's original purchase value.

It'll be nice if a packeteer [ or someone who knows about it] can help
us here by trying to determine what the cost of retail packing and
selling is really like. Maybe then I'll join that battle.

Michael:
The Darjeeling area manufacturers a total of approximately 10 million
kgs of Darjeeling tea a year. However, every year more than 30 million
of 'Darjeeling' teas are sold all over the world. The picture is clear
- there is widespead adulteration going on, in the sense that a lot of
orthodox teas from other areas are being packaged as Darjeeling and
sold. The vast majority of the tea drinking public cannot distinguish
between an authentic Darjeeling and a copy so that's the loophole then.
Many packeteers also go the middle route - they buy 10 kgs of
Darjeeling tea, mix it with, say 40 kgs of some other area orthodox,
and sell it as Darjeeling. In this case also, it escapes thr palate of
all but the most discerning of tea drinkers.
The Indian Government has now mandated that all packets have to carry
the official Darjeeling tea logo [if it's not carrying it - it's
definitely a copy or a mix] and also the contents have to be 100%
Darjeeling. I hope this helps in reducing the adulteration of
Darjeeling tea.
As far as the Assam VS Darjeeling tea argument goes, I suppose it
ultimately boils down to one's personal choice. Assam teas can never
have the flavour of Darjeeling, and Darjeeling teas can never have the
strength of liqour of an Assam. My personal way of drinking, apart from
that one extremely vicious cup in the morning, is to mix an Assam [
Banamalie] with a Darjeeling [Makaibari] in equal ratio. It gives me a
very pleasing combination - the best of both world, if you want to
phrase it that way then.
On a technical level - you have to appreciate that to maintain a
consistent good quality, it is easier to do so if you are manufacturing
50000 kgs as against 500000 kgs. Apart from this, in terms of the teas
themselves - I find Darjeeling [standalone] quite quite thin in liquor,
and although the flavour is great, my bet is the younger plantations
coming up in Sikkim, as well as some Orthodox assams can, and will,
give Darjeelings a run for their money. What I'm saying is this - there
are now a few orthodox making assam estates [eg. mokalbarrie ] who
fetch equally fancy prices like the Darjeelings for their STG's and so
on, and the quality of their produce is easily comparable to a top
Darjeeling. Darjeeling teas have big advantage though- savvier
marketing [ and as anyone will tell you, savvy marketing is more than
half the game won nowadays!]. Darjeeling teas however, can never, even
if they try, reach anywhere close to the same fullness of cup and body
that Assam teas are known for.

Sid,

There is much to say in response to your post about Darjeeling and Assam
teas, but let me simply add, Different strokes for different folks, and
that's what makes the world go 'round. After reading your post, I understand
better now what you are looking for in a sub-continental tea, and Assams
certainly fit the bill. May I suggest that you seek out the very best Bangla
Deshi whole leaf teas you can get, for I think from your descriptions that
you would appreciate them.

Best,
Michael

Michael,
There's a whole world of orthodox tea on offer. Darjeeling is just one
of them. Whether you want to follow the crowd, or make your own path is
up to you. Both ways are fine.
I'd be glad if you could name some Bangladeshi whole leaf for me to
pick up - maybe you've tried some yourself then? Ofcourse, I assume
that you know that Bangladeshi tea is certainly not of the same quality
as Assam Tea, and that compared to it, Darjeeling whole leaf is more
preferred.

3/1/06


Michael,
There's a whole world of orthodox tea on offer. Darjeeling is just one
of them. Whether you want to follow the crowd, or make your own path is
up to you. Both ways are fine.
I'd be glad if you could name some Bangladeshi whole leaf for me to
pick up - maybe you've tried some yourself then? Ofcourse, I assume
that you know that Bangladeshi tea is certainly not of the same quality
as Assam Tea, and that compared to it, Darjeeling whole leaf is more
preferred.

Sid,

Yes, I am aware of all that. I believe that the Bangladeshi whole leaf I
tried is not available. It was special issue, beautifully made and great
tasting, and collected for me by a Bangladeshi friend. I thouight you lived
on the subcontinent and might have more leads than I do here in New York
City, a world away. Sorry I can't help more in your search. When it comes to
tea, if you don't go off the beaten path now and again, adventure does not
await.

Michael

Karsten -
I was in Darjeeling three months ago, and I came across some packets of
Castleton being sold without the Darjeeling logo. When I enquired about
it, the shopkeeper told me the teas were genuine and never mind the
logo - he guaranteed it was the real mc-coy. The shop, being as it,
situated on the Mall [along the stables way] has some other darjeelings
on offer too - but I backed out because I couldn't find a logo.
I guess Nathmulls is the safest shop.

Sidman wrote:
snip
The shop, being as it,
situated on the Mall [along the stables way] has some other darjeelings
on offer too - but I backed out because I couldn't find a logo.

Well, you'll even find authentic Castletons down in the Chowk bazaar
(the black market), of course without the logo, but for example my old
pal Mr.R sells the real McCoy (I know it from the guy he gets his teas
from). Concerning the shops on the mall (between Chworasta and the
stables) I'm not too sure about those guys (I know them for years ;-).
Come back the next day and they tell you it's Makhaibari or something
else that sound nice. Same for the guys down on the main road.

I guess Nathmulls is the safest shop.
Not necessarily so, there are quite a few around here. The Castletons
you can find at Nathmulls are certainly authentic, but how about the
invoice ? Though Castleton is one of my favoured estates for seconds,
the name alone doesn't make it for me, too many folks just go for names
and some of the vendors know how to handle that, buying the cheapest
drinkable invoices they can get their hands on.
Opposed to China, where in most shops you can sample the teas you are
interested in, there is no such thing in Darjeeling.
Should you come back to Darjeeling take your time, shop around for free
samples, make notes, get back to the hotel and steep away before you
buy anything.

Cheers,
Karsten / Darjeeling (off to my room and a pot of 2005 Thurbo FF,
snatched from a consignement that'll be given to the King of B... big
g).

"Should you come back to Darjeeling take your time, shop around for
free
samples, make notes, get back to the hotel and steep away before you
buy anything"
Well, I spent 12 years in Darjeeling, and I can swear that the best
cups of tea I ever drank were in a small, broken down shack you come
across just after passing the YMCA hostels on the Jalapahar Road. When
I asked them what the tea was, they just smiled and said - 'oh a bit of
this and that really'. I found that to be the best advice I'd ever
received in 'the best cup of tea' category.

Thats pretty weldone Sid. Tea is a touchy drink, while preparing and
drinking one has to be in a mentally elevated condition. Be it
Darjeeling or Assam, be an artist in preparing and drinking tea. I
personally would like an early morning Daj with no milk and rest of the
day strong Assam with milk, but in days of cocktails it would be great
to try out CHAI-TEA, I believe its the way American are taking.

I used to visit one of the shacks opposite the horse stables next to
the chowrasta for a cup of tea before the didi was rotated out of
business. She used to mix some pretty cheap CTC Assam with a broken DJ
from the local market which resulted in a fairly strong but wonderful
brew. She showed me where to get those teas, how to prepare them her
way, but I never got it right myself, sniff ...

Karsten / Darjeeling

There was another 'didi's' shop near the school I studied in [in Darj]
- we called it Jord's and she served you tea that was as strong as roxy
in the morning! Her idea of a blend was two spoons Terai, one pinch
Darjeeling and chasing with Chungh. Ofcourse, we loved her for her
chasers more than anything else.

AC -
I agree with you - tea is a very touchy drink, and tea drinkers
touchier still about their favorite blends and what-have-you. I have
decided that I am going to manufacture, for a day, a single line of CTC
where I will not worry too much about the appearance [so it will be
nice and brownish then], but instead concentrate on a 70% wither to go
with a long ferment. That I'll pack and keep for personal consumption.
Remember the days when you didnt care about appearance as long as the
cup was fully brisk, and creamed down in 10 secs flat?

Sidman wrote:
Her idea of a blend was two spoons Terai, one pinch
Darjeeling and chasing with Chungh. Ofcourse, we loved her for her
chasers more than anything else.

Sidman, do you mean "chang", the local all-purpose medicine (made from
fermented millet) ?
This afternoon my friend Pema returned from Sikkim with a "Tongba"
(bamboo mug with straw) and some 5 kg of homemade Chang for me. He
probably prepares the most dangerous chang I ever had in Sikkim, I
usually swallow a handful of Aspirins, Vitamin B & C and a bottle of
"Liv(er) 52" before I dive into it.
Mighty tasty stuff though.

Karsten / Darjeeling

Karsten -
Yes, I meant Chang. The best I ever had was in the Hot Stimulating Cafe
down Hooker Road [the road leading from the Mall to the Gymkhana club,
LC, Governor's House..]. I was staying at The Mayfair but the hot chang
in hollow bamboo was so good I kept going everyday like it was a
powerful addiction [which is was]. The Cafe had a pretty good decent
collection of music too!!
Well - the Assam season has started too. We had our first day of
plucking here in the Estates and got a few thousand kgs of green leaf
for the first day effort. If you are interested in a first flush Assam
CTC brew Karsten, let me know - I'll send you some samples and we can
exchange notes. I'll leave you to decide the quality but I'm guessing
it's going to be be better than last year, simply because we have noted
that this year, the DS sections are coming into leaf quicker than the
UP sections which are really not doing as well - I suspect the lack of
rain in December and January caused this.

3/6/06


There was another 'didi's' shop near the school I studied in [in Darj]
- we called it Jord's and she served you tea that was as strong as roxy
in the morning! Her idea of a blend was two spoons Terai, one pinch
Darjeeling and chasing with Chungh. Ofcourse, we loved her for her
chasers more than anything else.

I don't know "didi's," I know "bidis." Are they still around?

snip

Michael