🇮🇳 India · 4 teas
Darjeeling
Darjeeling - the 'Champagne of Teas' - produces some of the world's most delicate and complex black teas from the foothills of the Himalayas.
Darjeeling, in the Indian state of West Bengal at the foothills of the Himalayas, produces what many consider the world's finest black tea. The unique combination of high altitude (600-2,000 m), cool mountain climate, mineral-rich soil, and a specific variety of Camellia sinensis (Chinese small-leaf variety, brought from China in the 19th century) creates a flavor profile unlike any other tea in the world. Darjeeling has four distinct flushes (harvests): first flush (March-April) is light, floral, and prized; second flush (May-June) is the famous 'muscatel' season with grape-like notes; monsoon flush (July-September) is robust and used for blends; and autumn flush (October-November) produces a darker, mellower cup. Darjeeling tea has Geographical Indication (GI) protection - only tea grown in 87 designated estates can carry the name.
Tea types: Black Tea (3), White Tea (1).
All teas from Darjeeling
-
Darjeeling
The 'Champagne of Teas' from the foothills of the Himalayas. Delicate, complex, and prized worldwide.
-
Darjeeling First Flush
The prized spring harvest - lighter and more floral than autumn Darjeeling, with a fresh, almost green character.
-
Muscatel Darjeeling
Second flush Darjeeling prized for its signature muscatel grape character - the most sought-after expression of Darjeeling terroir.
-
Darjeeling White
An Indian white tea from Darjeeling's first flush, with signature muscatel grape notes and floral elegance.