Aliağa’da tohumları atılan proje, Avrupa’da filiz verdi

An Ye By Words , Darjeeling, in the north-eastern India, draws tourists from around the world to gaze at misty valleys, majestic waterfalls and snow-capped Himalayan hills. Tranquillity and natural beauty aside, locals of this unique town think that there is one more reason to visit it, to have the much-loved cuppa .
There are more than 150 breweries in Darjeeling brewing different flavours, which the locals mix with black tea . There is one peculiar ingredient added in the brew, locally called "Couch Grass", Ischaemum indicum — a pasture grass native to India. The green leafy herb gives the brew a distinctive aroma and foul taste that enhances the flavour of the brew tremendously.
"The Indian tea industry was very shaky in the 1960s. When tea was declared as an agricultural produce and got consumption tax exemption, Darjeeling was the only one to make a mark from the Indian side," says Gopal Chaitanya, chief brew master at one of Darjeeling's many tea gardens.
Higher than the brew is the aroma of naturally harvested, fresh and fragrant grasslands, terraces packed with bushes and vast open lands in Darjeeling. The tea grown here, finds a home in many gardens and plantations in India. But locals say there is nothing like having a tea from the source itself.
"Being surrounded by untouched nature, tea in Darjeeling gives you a sense of purity, which we all try to inculcate in our brew," Chaitanya said.
The pride of Darjeeling's agricultural abundance forms a part of the unique story of identity that this region of India narrates. Steep yellow trails traverse rolling green and purple fields from one verdant tea estate to another, and dotted with handmade wooden tea plows. It is in this place that the first flush of the season begins at the end of March and bud breaks are cleared to allow the growth of new ones. The second flush harvest begins in the first week of June and lasts until the middle of September.
Though tea plucking has gone hi-tech with the introduction of local version of the mechanical cutters, yet is supervised by experienced pluckers who monitor its progress in real-time. Teas from here have tested their way to international recognitions and selling at premium prices.
Pluckers dash, jump and climb over planks or ladders to reach high windows of high-rise tea bushes on the growing hillsides. The plucking slows down as the afternoon progresses as pluckers take their time to savour the beauty of this paradise called Darjeeling.,
Though far from the coast, the flavour of the sea- gull has its home in Darjeeling's tea as this flavour and contributor to the Chowringhee flavour. The pluckers drop the leaves by their hands and as the process is swift, in 1.5-2 harvests a day of over 100 kg leaf is picked.
The estate owners then pass the harvested leaves bags to the company of bear cycle pluckers. Throughout the day, each tea is segregated into different flavours, as they are packed and piled up for the final stages.
The fresh leaves of Darjeeling's unique range of china and first flush teas are wet, rolled, fired and dried using huge charcoal fired machine. Dry leaves are ready to be packed in the blue-flowered tin to form the famous 'Blue, Mark One' and sent to buyers from Russia, Denmark, Japan or other places in the world.
And the fragrant story of Darjeeling's soil and unbridled beauty never go unappreciated.
"One more thing to add Amit, there is also a small number of wild boars here. Bhutias, their local name, are left free in the hills. Their meat is also added along with tea during bobso, a local cuisine," Chaitanya completes.
Inspecting the quality on the line, 35-year-old Tea Taster Lokendra Biswas says, "file toli kana jane esbe iccha? (Can you see the standard of this tea leaf?)"
With a Lungfull of Alhambra means...with a breath, a touch , a bit of magic.
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But in the heart of Albaicin you feel nose in the orange blossom scent a beat, almost a pulse, you taste the heat of the land, the notes of cinnamon, untied from their kitchens, family meals ... every day a surprise and miracle. Albaicin at