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Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea Hardcover – May 12, 2015

by Jeff Koehler (Author)
4.5 out of 5 stars 134 ratings
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Darjeeling's tea bushes run across a mythical landscape steeped with the religious, the sacred, and the picturesque. Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India bound by Nepal to the west, Bhutan to the east, and Sikkim to the north, the linear rows of brilliant green, waist-high shrubs that coat the steep slopes and valleys around this Victorian "hill town" produce only a fraction of the world's tea, and less than one percent of India's total. Yet the tea from that limited crop, with its characteristic bright, amber-colored brew and muscatel flavors--delicate and flowery, hinting of apricots and peaches--is generally considered the best in the world.

This is the story of how Darjeeling tea began, was key to the largest tea industry on the globe under Imperial British rule, and came to produce the highest-quality tea leaves anywhere in the world. It is a story rich in history, intrigue and empire, full of adventurers and unlikely successes in culture, mythology and religions, ecology and terroir, all set with a backdrop of the looming Himalayas and drenching monsoons. The story is ripe with the imprint of the Raj as well as the contemporary clout of "voodoo farmers" getting world record prices for their fine teas--and all of it beginning with one of the most audacious acts of corporate smuggling in history.

But it is also the story of how the industry spiraled into decline by the end of the twentieth century, and how this edenic spot in the high Himalayas seethes with union unrest and a violent independence struggle. It is also a front-line fight against the devastating effects of climate change and decades of harming farming practices, a fight that is being fought in some tea gardens--and, astonishingly, won--using radical methods.

Jeff Koehler has written a fascinating chronicle of India and its most sought-after tea. Blending history, politics, and reportage together, along with a collection of recipes that tea-drinkers will love, Darjeeling is an indispensable volume for fans of micro-history and tea fanatics.

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  1. Print length
    304 pages
  2. Language
    English
  3. Publisher
    Bloomsbury USA
  4. Publication date
    May 12, 2015
  5. Dimensions
    6.37 x 1.14 x 9.52 inches
  6. ISBN-10
    1620405121
  7. ISBN-13
    978-1620405123
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Editorial Reviews

Review

Koehler has the knack of a good storyteller who has found a great story to tell. (South China Morning Post)

Winner of the 2016 IACP Award: Literary Food Writing

About the Author

Jeff Koehler is a writer, traveler, and cook, and author of books and articles on food and culture including Spain: Recipes and Traditions, named one of 2013's top cookbooks by the New York Times; Morocco: A Culinary Journey with Recipes; and La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast. His work has appeared in NPR.org, the Washington Post, NationalGeographic.com, Saveur, Food & Wine, Los Angeles Times, Afar, Tin House, and Best Food Writing. He lives in Barcelona.

Product details

  • Publisher ‏ : ‎ Bloomsbury USA
  • Publication date ‏ : ‎ May 12, 2015
  • Edition ‏ : ‎ Illustrated
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 1620405121
  • ISBN-13 ‏ : ‎ 978-1620405123
  • Item Weight ‏ : ‎ 1.24 pounds
  • Dimensions ‏ : ‎ 6.37 x 1.14 x 9.52 inches
  • Best Sellers Rank: #726,615 in Books (See Top 100 in Books)
  • Customer Reviews:
    4.5 out of 5 stars 134 ratings

About the author

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Jeff Koehler

Jeff Koehler

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Jeff Koehler writes about art, culture, and food. He is the author of ten books, including Matisse in Morocco (Pegasus 2025) and The Spanish Mediterranean Islands Cookbook (Phaidon 2025). His other titles include The North African Cookbook (Phaidon 2023), Where the Wild Coffee Grows (Bloomsbury 2017) and Darjeeling: A History of the World’s Greatest Tea (Bloomsbury 2015), and the perennial top-seller La Paella (Chronicle 2006). His books been translated into French, German, Arabic, Korean, and Chinese (both simplified and complex characters).

His books have won a James Beard Award, two International Association of Culinary Professionals (IACP) awards (including for best literary food writing), and various Gourmand “Best in the World” awards, been chosen as an Editors’ Choice for the New York Times, Book of the Month Club selections, and paperback of the week in the Guardian, shortlisted for the Guild of Food Writers Award, given a starred review in Kirkus, and made year-end “best” roundups in large and eclectic number of publications, including the New York Times, Wall Street Journal, National Geographic Traveller, Le Monde, NPR’s “Here and Now,” Science, Nature, Smithsonian, Mother Jones, Entertainment Weekly, Eater, and Bustle.

Koehler’s writing has appeared in the Washington Post, NPR, Wall Street Journal, Saveur, Food & Wine, Times Literary Supplement, South China Morning Post, Vogue Arabia, Vogue Man Arabia, Vogue Living Arabia, Harper’s Bazaar Arabia, Tin House, The Reader, The Big Issue, Taste, Punch, Dwell, Afar, and numerous other publications.

Follow him on Instagram @jeff_koehler.