Early morning after a cup of tea, you will visit Tiger Hill before the break of dawn, to see the sun rise over Mount Everest, the highest mountain peak in the world.
Darjeeling owes’ its grandeur to its natural beauty, its clean fresh mountain air and above all, the smiling resilient people for whom it is a home. Known for its natural splendour, Darjeeling’s best gift to its’ visitors is the dawn of a new day. The mountains awaken first with a tentative peeking of the sun. A steep ride, five Kilometres from Ghoom, or an invigorating walk up a steep incline, leads sun worshippers to Tiger Hill. The air is chilly with darkness and damp. To the east, a dull orange sun emerged painting the sky with brilliant strokes of magenta, gold, orange and fuchsia. The snow-capped Everest, Kabru, Kanchenjunga, Jannu and other peaks slowly emerge from slumber to start a new day. The sun worshippers gasp at the magnificent sight. As the fog lifts in the slowly penetrating sun, the town gradually comes alive. Amidst brewing of tea, the sing-song Gorkhali which is the local dialect, rises and falls like music.
On your way back stop at the Ghoom Monastery, the holiest monastery in Darjeeling.
Return to your hotel for buffet breakfast.
After breakfast, you will be driven to the Darjeeling Railway station to board train – Darjeeling Himalayan Railway that is the first, and still the most spectacular instance of a hill passenger railway. Opened in 1881, it adopted device full engineering solutions to the problem of establishing an effective rail link across a mountainous terrain. It is still fully operational and retains most of its original features. UNESCO World Heritage Committee has inscribed the Darjeeling Himalayan Railway on the list of World Heritage sites. Only two railways have this status, the Semmering Railway in Austria being the other.
Passing through the Darjeeling roads and market area, you will reach the Ghoom railway station in about 45 minutes. Ghoom situated at 7410 Feet above sea level is the second highest railway station to be reached by a steam engine. Your vehicle will pick you up from the Ghoom railway station to take you to the Himalayan Mountaineering Institute and the Himalayan Zoo with Red panda as the main attraction of the visit.
Buffet lunch would be at your hotel (On direct payment basis).
Later visit the Tibetan refugee help centre where you would see how these refugee camps support the homeless understand that no help can substitute self-help.
Afternoon, proceed for a visit to a close by tea factory.
Here one can see the various processes of tea manufacture:
PLUCKING:
During quality periods i.e. first flush or second flush, two leaves and a bud are picked – this is called fine plucking, resulting in high quality teas. At other times, even three or four leaves and a bud are plucked – this is called coarse plucking. The plucking cycle is maintained at about 7 day intervals. The plucked leaves are collected in bamboo baskets, taking care that they are not crushed by overloading the baskets.
WEIGHMENT:
The plucked leaves are delivered to the factory for weighment. Each plucker is paid against the quantity (weight) of green leaf that he/she brings in
WITHERING:
The green leaf, after eradication of any foreign matter, is spread on “withering troughs”, loosely, to a depth of 6 inches. Fans are installed to pass air over the green leaf while it withers. The object of the withering process is to get rid of the moisture content in the green leaf and prepare the leaf to withstand the strain of rolling without breaking up. Period of withering can vary from 18 to 24 hrs. depending on the moisture content. The leaf, when properly withered, gives off a fragrant odour.
ROLLING:
The object of rolling is to bruise the cells of the leaves so that their sap (juice) is exposed to the action of oxygen in the air. Rolling also gives a twist to the leaf. The cell sap contains tannins, caffeine, proteins and other chemical substances, which ultimately give the characteristic colour to the tea liquor during infusion. The withered leaf is given 3 or 4 rolls (each of 30 minutes). After the first roll, the leaf is sifted (kutcha sifting) and the fine leaves (about 20%) are taken out. The rest are given a second roll and in the second kutcha sifting about 20 – 25% rolled leaf is taken out. This process is repeated on the remainder with a 3rd or 4th roll. The first roll is done at low pressure, second at medium and 3rd at harder pressure.
FERMENTATION:
The rolled leaves are spread on fermenting beds and left to ferment for a period of 3 to 4 hrs. The leaves are loosely spread to a thickness of 1 or 1.5. Inches. Good fermentation results in the colour of the leaf to change to reddish brown giving off the characteristic aroma after the juices in the rolled leaves react with each other and the air
FIRING:
The fermented leaves are then fired (i.e. heated) in a drier machine. The object of this process is to arrest fermentation and slowly dessicate the leaf in such a way so as to extract the moisture without scorching the tea and at the same time, preserving its quality and other characteristics to the optimum level. The leaves are passed through the drier and remain within the drier for a period of approx. 20 mins, at a temperature of around 240 to 250? F. This results in the leaves moisture content to come down to 20 – 25% from 60 – 70% before it enters the drier. A second firing is also given shortly thereafter.
SORTING:
Sorting of different grades is done by sorting machines which are fitted with wire mesh trays that revolve or vibrate. The tea is passed over wire mesh of varying sizes so that the whole leaf, broken leaf, fannings and dust grades fall at different places. These sorted teas comprise the different grades.
PACKING:
The different grades of tea are then packed into plywood chests / paper sacks lined with aluminium foil inside. Each lot is generally packed in a minimum of 5 chests / sacks or more. The chests / sacks are sealed and the grade name, garden name, lot number (called an invoice), chest number, gross and nett weight, year of manufacture etc. are printed on the chests / sacks with stencils. Lastly, Darjeeling CTM user licence number and Darjeeling “CTM-applied for” are also stencilled onto the tea chests / sacks.
Overnight at the hotel.