Darjeeling, located in the foothills of the Himalayas, is renowned for its high-quality tea, often referred to as 'Champagne of Teas.'

The tea plant, scientifically known as Camellia sinensis, is an evergreen shrub native to East Asia.

Tea is made from the processed leaves of the tea plant, specifically the young leaves and leaf buds.

The process of handpicking tea leaves is known as plucking. This delicate process ensures the selection of only the finest leaves.

Tea leaves are best plucked early in the morning when the leaves are young and tender, containing the highest levels of flavor and aroma.

After plucking, tea leaves undergo a process called wilting, where they are spread out and allowed to lose some of their moisture, enhancing their flavor.

Rolling is a crucial step in tea processing where the tea leaves are gently rolled to release their essential oils and shape them into their characteristic form.

Oxidation is a controlled process where tea leaves are exposed to air, allowing enzymes to react with the leaves, resulting in the development of color, flavor, and aroma.

Drying is the final step in tea processing, where the tea leaves are heated to remove any remaining moisture, preserving their flavor and aroma for long-term storage.

Black pepper, scientifically known as Piper nigrum, is a spice native to the Malabar Coast of India and is widely used in Indian cuisine.

The cardamom plant, scientifically known as Elettaria cardamomum, is a perennial herbaceous plant native to the Western Ghats of India.

The spice cardamom is derived from the seeds of the cardamom plant, which are enclosed in small pods.

Cardamom pods are harvested by handpicking them from the plant when they are fully ripe, ensuring the best flavor and aroma.

Cardamom pods are traditionally sun-dried to remove moisture and preserve their flavor and aroma.

Saffron, derived from the flower of Crocus sativus, is often referred to as the 'King of Spices' due to its rarity, high cost, and distinctive flavor and aroma.