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  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-06...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-02...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-01...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-08...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-08...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-08...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-08...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-06...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-06...JPG
  • After plucking, the leaves are withered in a hall in the orthodox way by exposing freshly plucked leaves to an air stream, which eliminates the excess moisture inherent in the leaf. Seventy percent of the moisture is removed here. After fourteen hours of withering, the fermented leaves are then fed into a rolling machine.
    SLee20090312-Darjeeling-Makaibari-06...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-06...JPG
  • After plucking, the leaves are withered in a hall in the orthodox way by exposing freshly plucked leaves to an air stream, which eliminates the excess moisture inherent in the leaf. Seventy percent of the moisture is removed here. After fourteen hours of withering, the fermented leaves are then fed into a rolling machine.
    SLee20090312-Darjeeling-Makaibari-05...JPG
  • After plucking, the leaves are withered in a hall in the orthodox way by exposing freshly plucked leaves to an air stream, which eliminates the excess moisture inherent in the leaf. Seventy percent of the moisture is removed here. After fourteen hours of withering, the fermented leaves are then fed into a rolling machine.
    SLee20090312-Darjeeling-Makaibari-05...JPG
  • After plucking, the leaves are withered in a hall in the orthodox way by exposing freshly plucked leaves to an air stream, which eliminates the excess moisture inherent in the leaf. Seventy percent of the moisture is removed here. After fourteen hours of withering, the fermented leaves are then fed into a rolling machine.
    SLee20090312-Darjeeling-Makaibari-04...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-03...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-03...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-01...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • At the crack of dawn, workers are seen plucking tea by hand. The plucking workers are mostly ladies, as they are known to be more accurate and precise when plucking high-grade tea. High-grade tea is plucked at a certain length with only two or three of the youngest leaves and it is kept undamaged.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • Rajah Swaraj Banerjee's sprawling tea estate, Makaibari, in Kurseong, Darjeeling, India. Rajah is the fourth generation owner of this estate, established in the 1840s. Makaibari produces some of the most expensive teas in the world and its' patented Silver Tips Imperial is the current record holder (2009) of the most expensive tea ever auctioned at USD400 per kg.
    SLee20090312-Darjeeling-Makaibari-00...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-13...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-12...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-11...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • From the drier, the tea is moved into a room where ladies, again selected for their meticulous nature, sit on the floor, sorting through the leaves by hand. They discard stray stems and twigs, and hand pick the undamaged leaves to be packed as the Muscatel Second Flush as the broken leaves are put aside for tea-bagging.
    SLee20090312-Darjeeling-Makaibari-10...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-09...JPG
  • After rolling, the tea is fired in a drier, which is a large machine that is heated by a coal fire. This stops the fermentation process and dries the tea completely.
    SLee20090312-Darjeeling-Makaibari-08...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
  • Rolling imparts leaf style and catalyses fermentation. Great care is given in rolling the leaves so as to ensure high percentages of the leaf grade, and not to damage the delicate leaves. Whole leaf teas fetch the higher prices as opposed to broken leaf teas, which are normally used in tea bags.
    SLee20090312-Darjeeling-Makaibari-07...JPG
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