Darjeeling tea, tea from the Darjeeling region in West Bengal, India, has traditionally been prized above all other black teas, especially in the United Kingdom and the countries comprising the former British Empire. When properly brewed it yields a thin-bodied, light-colored liquor with a floral aroma. The flavor also displays a tinge of astringent tannic characteristics, and a musky spiciness often referred to by tea connoisseurs as "muscatel." A sweet cooling aftertaste should be felt in the mouth. Unlike most Indian tea, Darjeeling is normally made from the small-leaved Chinese variety of Camellia sinensis, C. sinensis sinensis, not the large-leaved Assam plant (C. sinensis assamica). Traditionally Darjeeling tea is made as black tea; however, Darjeeling oolong and green teas are becoming more commonly produced and easier to find, and a growing number of estates are also producing white teas. Tea planting in the Indian district of Darjeeling was begun during 1841 by a Dr. Campbell, a civil surgeon of the Indian Medical Service. Campbell was transferred to Darjeeling in 1839 and used seeds from China to begin experimental tea planting, a practice that he and others continued during the 1840s. The government also established tea nurseries during that period. Commercial exploitation began during the 1850s.