Number of tourists down in Lumbini

BHAIRAHAWA, JAN 05 -

The number of third country visitors in Lumbini, birth place of Lord Buddha has come down these days.

Local business has also been adversely affected with the decrease of tourists and it is not a good signal as the country is committed to make Lumbini as main destination of world tourism, said Prof. Dr. Gitu Tiwari, a tourism expert.

Though domestic and Indian tourists have increased, the number of tourists from third countries has decreased for lack of proper publicity. Therefore, the government and Lumbini Development Trust should pay due attention, added Prof. Tiwari.  

Most of the tourists come from Sri Lanka and Japan to visit Lumbini but due to Bodhgaya incident they are not found interested to come here, said Ajit Man Tamang, member secretary at the Fund.

As many as 125,492 foreign tourists of different 100 countries have visited the Lumbini last year, said Haridhoj Rai information officer at the Trust.  

The government had marked 2012 as a Visit Lumbini Year and that has highly attracted the foreign tourists .   

Though the Trust has been marking Lumbini Tourism Vision 20 these days, the number of visitors is decreasing. RSS

ekantipur

DARJEELING TEA

 History of Darjeeling tea !!

Tea planting in the Indian district of Darjeeling began in 1841 by Dr. Campbell,[8] a civil surgeon of the Indian Medical Service. Campbell was transferred to Darjeeling in 1839 from Kathmandu, Nepal and used seeds stolen from China (Camellia Sinensis) to begin experimental tea planting, a practice he and others continued during the 1840s. The British government also established tea nurseries during that period (1847). Commercial development began during the 1850s.[9] During 1860-64, the Darjeeling Company was established with 4 gardens.[10]. It is a tea from the Darjeeling district in West Bengal, India. It is available in black, green, white and oolong. When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel".[3] Although Darjeeling teas are marketed commercially as "black teas", almost all of them have incomplete oxidation (<90%),[4] so they are technically more oolong than black.

Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia sinensis var. sinensis, rather than the large-leaved Assam plant (C. sinensis var. assamica). Traditionally, Darjeeling tea is made as black tea; however, Darjeeling oolong and green[5] teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing white teas.[6] After the enactment of Geographical Indications of Goods (Registration & Protection Act, 1999) in 2003, Darjeeling tea became the first Indian product to receive a GI tag, in 2004-05 through the Indian Patent Office.[7]