Darjeeling Tea

Darjeeling Tea

Darjeeling tea—often called the “Champagne of Teas”—is a highly prized variety grown in the misty, high-altitude slopes of the Darjeeling district in the Indian Himalayas. Its unique character comes from a combination of terroir, cool climate, rich soil, and centuries-old cultivation practices. Darjeeling tea is typically made from the small-leafed Camellia sinensis var. sinensis plant and is renowned for its delicate aroma, brisk flavor, and complex muscatel notes—an elusive fruity-floral taste that develops especially in the second flush (harvest from May–June). The tea is produced in multiple flushes, each offering a distinct profile: the first flush (March–April) is light, floral, and mildly astringent; the second flush is fuller-bodied and muscatel; and the autumn flush (October–November) tends to be mellow and smooth.

Authentic Darjeeling tea is protected by Geographical Indication (GI) status, ensuring that only tea grown in the 87 designated gardens of Darjeeling can bear the name. The region's traditional orthodox processing—careful withering, rolling, oxidation, and drying—enhances its nuanced flavor layers, making Darjeeling tea one of the most celebrated and refined teas in the world.