Lynda and Greg decorated for Diwali, the single biggest holiday of the year (think Christmas).
Colored rice was meticulously placed to create this rangoli.
Since Diwali landed on a Thursday this year, followed by Govardhan Puja on Friday, a 4-day weekend was created. We headed for the hills of Darjeeling. We were able to easily maneuver around this temporary road block.
Fortunately, we did not encounter potentially larger road blocks (note the warning sign on the right).
The view as we ascended up the mountain was bright and colorful.
The roadway was sequenced with endless billboards for tea – with everyone claiming to have the world’s best.
Darjeeling was lit for the holidays…
… and our hotel was adorned with diyas, the definitive icons of Diwali, symbolizing light over darkness.
The next day began at 3:30 am as we ascended higher to Tiger Hill in time to greet the sun rise…
…which provided a spectacular view of Mt. Kangchenjunga (bordering India and Nepal). At 8586 meters (28,169 feet) it is the third highest peak in the world.
From Tiger Hill at 2600 meters (8500 feet), we were 64 km (40 miles) from the mountains. The peaks we see are nearly 3 ½ times the elevation of our vantage point.
With Mt. Everest over the next ridge, we learned much about its first ascent in May, 1953.
Sir Edmund Hillary gets all the credit, but let’s not forget Tenzing Norgay, the Nepalese Sherpa who led the way. The two men reached the summit together.
Inspired by this mountaineering spirit, Greg successfully ascended this peak.
And of course, Darjeeling is best-known for tea. After a trade spat with China, the British began importing tea plants in the early 1800’s and in effect said, “Fine, we’ll grow it ourselves.”
They experimented throughout the Himalayan region and found Darjeeling produced the best flavor.
In Darjeeling, tea is discussed with the same manner and excitement as fine wine – the flavor is derived from the perfect combination of soil, altitude and climate.
Darjeeling tea is considered the Champaign of teas – with a brand name that’s fiercely defended. There are 87 plantations in Darjeeling which produce only 1% of India’s total tea production, which is 1/4th of 1% of worldwide tea production.
Tea is harvested four times a year (spring, summer, monsoon, and autumn). The leaves are brought here for withering (12-18 hours)…
… then pressed and dried. Oddly enough, the fresh green leaves have no aroma at all,
During our tea sampling, each pot of tea was carefully measured and then mixed with hot water for exactly five minutes (note the hour glass).
Darjeeling is most famous for its black tea, which we sampled along with a variety of flavors including first and second flush.
Greg was quite the connoisseur.
Visitors to our home are welcome to chose from multiple varieties including the Super Fine Tippy Golden Flowery Darjeeling Tea, which I’m sampling here.
Once tea flourished in Darjeeling, transportation was required for export, so the British installed a narrow-gauge railway.
Train lovers rejoice. This coal-fired, steam locomotive functions as it did some 150 years ago.
As we started up the mountain and the engine struggled to get momentum, everyone on board had the same thought: “I think I can, I think I can, I think I can.” This was the little engine that could.
The already narrow road was made even more narrow by the train. We whisked by businesses with virtually no margin for error.
We stopped for water…
… and at the mid-point, coal ashes were removed…
…as new coal was added to the boiler.
We all had coal soot in our hair.
But it was a great experience and a throw-back to yesteryear. Enjoy your week. ts