1. History: From Seed to Clone
Originally, Darjeeling was planted with seeds smuggled from China by Robert Fortune in the 1840s. These "China Bush" (Chinary) plants are genetically diverse. Some are great, some are average.
In the mid-20th century, the Tea Research Association (TRA) and local estates began selecting the best individual bushes for cloning.
The Ambari Selection: The manager of the Ambari estate identified a bush with exceptional aroma and large, silvery tips. He propagated it vegetatively (cuttings). This clone, AV2, proved to be a superstar. It grew faster than Chinary, had massive silver tips, and possessed a unique floral pungency that defined the "modern" Darjeeling taste.
2. The Chemistry of "Muscatel"
The term "Muscatel" is thrown around loosely, but chemically, it is precise.
The Insect Trigger: In late May (Second Flush), the temperature rises and the Green Fly (Jassid) attacks the tea bushes. They suck the sap from the stems.
The Plant Response: To defend itself, the AV2 plant synthesizes defensive terpenes to attract the Jassid's predators.
1. Geraniol: Smells like Rose.
2. Linalool: Smells like Citrus/Flower.
3. Hotrienol: This is the magic molecule. It smells like sweet, honeyed fruit.
When oxidized during processing, these compounds combine to create the flavor of Muscat grapes. Because AV2 is so tender, it gets bitten more often than other cultivars, resulting in a higher concentration of these "stress" aromas.
Expert Tip: The "Tips" Tell the Story
AV2 is famous for its "Silver Tips" (buds). Unlike the dark, wiry leaves of Chinary tea, AV2 leaves are often multicolored—brown, green, and silver. The silver buds are covered in trichomes (hairs) that trap the volatile oils. A high-grade AV2 tea will look "tippy" and fluffy in the bag.
3. Clonal vs. Chinary: The Great Debate
Traditionalists prefer Chinary. Modernists prefer Clonal. What is the difference?
| Feature | AV2 (Clonal) | China Bush (Chinary) | Assamica (Broad Leaf) |
|---|---|---|---|
| Flavor | Explosive Fruit, Honey, Rose | Nutty, Complex, Tannic structure | Malty, Heavy, Earthy |
| Aroma | High Pitch (Head Notes) | Deep Pitch (Base Notes) | Low Pitch |
| Mouthfeel | Silky, Light | Astringent, Grippy | Thick, Full |
| Best Harvest | Second Flush (Muscatel) | Autumn Flush | Summer (Strong) |
4. Processing: The "Hard Wither"
Even with the best genetics, you can ruin AV2. The secret to Darjeeling is the Hard Wither.
Farmers wither the leaves for 14-16 hours until they lose 70% of their moisture. The leaves become limp and concentrated.
This dehydration stress forces the plant to break down its cell walls and release the enzymes that convert the "Green" grassy notes (Hexenol) into floral notes (Linalool). If you don't wither AV2 enough, it tastes like raw vegetables. If you wither it right, it tastes like perfume.
Find the Queen
Authentic Single-Estate AV2 is rare and often sold under names like "Moonlight," "Euphoria," or "Wonder." We have vetted the top Darjeeling estates (like Gopaldhara, Jungpana, and Castleton) for the best lots.
Shop AV2 Darjeeling
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