This is my original mixed media artwork on acid free design paper using oil pastels,acrylic paints and paper. This artwork measures 6 by 6 inches.
Ophelia The Owl immerses herself in the aromatic scent and taste of DarjeelingTea, enjoying her new found love for TeaSophy.
Here's some info which I gathered from the following website: www.darjeelingtea.com
Darjeeling Tea is the world’s most expensive and exotically flavoured tea. Connoisseurs will assert that without Darjeeling, Tea would be like Wine without the prestige of Champagne. Darjeeling Tea is grown and produced only in the hilly areas of Darjeeling district.
Darjeeling is located on the Northern part of West Bengal, India. There are only 86 Tea Estates, which produce Darjeeling Tea. All of these are in Darjeeling District and only teas coming from these estates can be called Darjeeling Tea. It cannot be produced anywhere else in the World.
The flavours of Darjeeling Tea differ from season to season. According to the plucking period, the seasons can be categorised as under: -
Easter Flush (March - April) :
It arrives just after the dormant Winter months. The leaves are tender and very light green in appearance. The liquor too is light, clear, bright and imparts a pleasant brisk flavour
Spring Flush (May - June) :
This flush is famed for its prominent quality. The leaf has a purplish bloom. The liquor is more round, mellow and with more colour (amber) and has a slightly fruity flavour. It is during this period that the famous “Muscatel” flavour becomes pronounced.
Summer Flush (July - September) :
During this period the nature of the liquor changes, becoming stronger, yet retaining the brightness and character that Darjeeling is known for.
Autumn Flush (October - November) :
The Tea during this period has a light coppery tinge and liquors have a delicate character.
Winter Months (December - February) :
Dormant period with no production