Darjeeling tea is a tea from the Darjeeling district in West Bengal, located high in the foothills of the Himalayas in India. Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia sinensis , rather than the large-leaved Assam plant.
Darjeeling tea, often referred to as the 'Champagne of teas' is delicate and aromatic with aromas ranging from floral to fruity to smoky to chocolaty
The first growth after the winter dormant period is called the First Flush and is appreciated for its astringent flavors throughout the world. A wide majority believe that the second growth of the year, the second flush, provides the finest tea, tea which produces much more mature and lasting flavor, a full taste with a hint of muscat.
We have personally selected from the finest Darjeeling Second flush teas to bring to you what we believe to be the best Darjeeling teas of the region.
Brewing Notes: 6 fl oz with 2 tsp of tea, steeped in water - 194F for 3 mins.
Tea planting in the Indian district of Darjeeling began in 1841 by Arthur Campbell, a civil surgeon of the Indian Medical Service. . Arthur Campbell was transferred to Darjeeling in 1839 from Kathmandu, Nepal. In 1841, he brought seeds of the Chinese tea plant and began to experiment with tea planting in Darjeeling. The rest , as they say is history. In 2003, Darjeeling tea became the first Indian product to receive a GI tag (like Champagne). Traditionally, Darjeeling tea has been enjoyed as black tea. It has a shorter brewing time of 3 mins and is enjoyed sans milk with honey or sugar as per taste.