Abstract
Darjeeling tea is very special and famous beverage not only in India but throughout the world. The seasonal yield distribution of Darjeeling tea varies primarily as a result of seasonal changes in temperature and the development of soil moisture stress during the dry season. However, in Darjeeling, 50% of the annual crop is produced in the wet season (June to August). The yearly harvested green leaf production is approximately 2750–3250 kg/ha. The annual average yield of made/processed tea is 600–700 kg/ha and varies with times of pruning and pruning cycle. The basic level of knowledge about cultivation of Darjeeling tea needed by agricultural graduates, farmers and other concerned people has not been fulfilled so far although there have been many forays in this direction. The author hopes that this article succeeds in its mission of illustrating the basic Darjeeling tea cultivation practices and manufacturing processes to agriculture students, teachers, researchers, extension workers, farmers and all those related to tea industry.
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