Darjeeling Leaf Tea

Your Guide to Darjeeling Tea

Darjeeling Tea is renowned for its excellence and appreciated for its exquisite muscatel flavours and divine floral aromas. It is hardly surprising, therefore, that it is regarded as the Champagne of Teas. This sought-after luxury tea has been grown in the Darjeeling District of West Bengal for over 160 years and owes its reputation to the endeavours of dedicated tea growers, whose expertise has helped to develop teas with ever more complex and unique flavour profiles.

Darjeeling tea originated from Camellia sinensis tea plants from China, and although it is traditionally processed as a black tea, there are also green, white and oolong varieties.

Sections

• The History of Darjeeling Tea
• How Darjeeling is Produced
• Types of Darjeeling Tea
• Reviews of Darjeeling
• FAQs

The History of Darjeeling Tea

Tea was first cultivated in the Darjeeling region of India in the mid-19th century, and the man credited with its introduction was Archibald Campbell, a surgeon of the Bengal Medical Service and the first superintendent of Darjeeling. In 1841, he experimented with tea seeds and seedlings in his garden at Beechwood, Darjeeling.

Some years later, a botanist called Robert Fortune was commissioned by the British East India Company to obtain high-quality tea plants from China. Although this was forbidden by the Chinese, tea plants were somehow smuggled out of China, along with a team of Chinese tea workers whose experience of processing tea proved invaluable.

India’s production of Darjeeling tea increased, and there are now as many as 87 tea gardens in the Darjeeling District, some of them still having original Chinese tea trees. According to the Tea Board of India, tea must be cultivated and processed on these estates to be called Darjeeling and be afforded the certification mark and logo as proof of authenticity.

How Darjeeling is Produced

Darjeeling tea is grown in the foothills of the Indian Himalayas at altitudes between 1,000 and 7,500 feet, where the tea plants benefit from a variable climate with plenty of sunshine and rain.

Tea leaves are harvested between March and November, and the characteristics of the leaves differ depending on when they have been plucked, or from which particular flush. First flush Darjeeling leaves are picked between mid-March and May, and these produce a pale-coloured liquor with a floral aroma and mild astringency. Second flush leaves are picked between the end of June and mid-July, and produce an amber-coloured, full-bodied cup with muscatel flavours and a malty fragrance. Third flush, or autumn flush, leaves are plucked after the monsoon between October and November, producing a heavier-bodied, darker liquor with bolder flavours. Tea leaves may also be picked in between the three main harvest periods.

The fine plucking method normally used takes the tender bud and first two leaves from the tea plants. These leaves then undergo a withering process, where they are spread out on elevated grids with air circulating beneath them, reducing their moisture content by up to 70 percent.

The leaves are then rolled mechanically to bruise them so their oils are released and oxidation can begin, before being laid out on trays to oxidise in humid conditions. This step can take minutes or hours depending on the flavour required, and the expertise of the tea worker is crucial. A drying process follows to stop oxidation and remove further moisture from the leaves, before they are sorted and separated into different leaf size grades.

Types of Darjeeling Tea

Darjeeling teas vary in flavour and appearance according to when the leaves are harvested. Below are some examples of pure Darjeeling teas and fine Darjeeling tea blends from some of the tea estates and gardens of the Darjeeling District.

Darjeeling Muscatel Black Tea

A luxury black tea produced from second flush, copper-coloured leaves that are plucked in the summer months. When infused, they yield a full-bodied amber liquor with characteristic muscatel notes. It is an energising tea to enjoy at any time of day.

Castleton FTGFOP Darjeeling Tea

A delicate tea made from golden orange pekoe leaves grown on the Castleton Tea Estate, one of the oldest tea gardens in Darjeeling and renowned for producing some of the finest quality teas. With typical muscatel highlights and a subtle astringency, it is a wonderfully refreshing beverage.

Mim Estate TGFOP

This aromatic black tea is made from flowery orange pekoe leaves that reveal the classic muscatel notes and character found in the best Darjeeling teas. It is an energising beverage that is perfect first thing in the day.

Soom TGFOP First Flush Darjeeling Tea

A wonderful first flush tea from the Soom Tea Garden, made from choice orange pekoe leaves and revealing light muscatel tones and flavours characteristic of a fine Darjeeling tea.

Tukdah TGFOP Darjeeling Tea

From the Tukdah Tea Estate in West Bengal, this delightful tea offers aromas of sandalwood, sweet damp forests and plum, with typical Darjeeling flavours enhanced by a lingering finish of light floral notes.

Darjeeling Leaf First Flush Tea

This may be one of the more expensive Darjeeling teas, but it is a first flush blend of top-grade teas sourced from the Darjeeling tea estates of Phoobsering, Singbulli, Puttabong, Gopaldhara and Giddapahar. Together, they create a fabulous all-round tea that typifies the traditional complex flavours of Darjeeling teas.

English Afternoon Tea

A delightful blend of quality Assam, Ceylon and Darjeeling teas, English Afternoon reveals the delicate, complex flavours of black Indian teas at their best. It is delicious when prepared with a splash of milk, or black with a slice of lemon.

Reviews of Darjeeling

Below is a selection of comments from customers who have enjoyed some of our top-class Darjeeling varieties.

Darjeeling BOP Tea

This luxurious black tea is produced with the finest leaves from the West Bengal district of Darjeeling. It yields delicate and complex flavours of fruit, with a musky spiciness and fabulous floral aroma.

“This is an excellent tea and lovely drunk black.”

“This is a really smooth and lovely tea. It doesn't have high tannin levels. Drink it black. I brew in a pot for 5 minutes. This will be one of my regulars from now on.”

Darjeeling Leaf Tea

Grown in an area of West Bengal where the warm climate and pure air make for perfect growing conditions, Darjeeling Leaf Tea is an excellent light tea with subtle fruit flavours, muscatel notes and a delightful floral aroma.

“Excellent taste, colour, and bouquet. A refreshing brew that I drink anytime. I'd recommend it to friends without hesitation.”

“This is an excellent quality Darjeeling leaf tea. Large leaves with a delicate flavour. Perfect for my breakfast cuppa.”

Margaret’s Hope TGFOP Darjeeling Tea

The Margaret’s Hope Tea Estate, in the Northern Valley of Kurseong, took its name from the daughter of the original owner of the tea estate, who was so taken with the beauty of the Darjeeling district while visiting that she vowed she would return, but sadly died on her passage back to England. Made from delicate flowery orange pekoe leaves, Margaret’s Hope Tea boasts a complex bouquet, with hints of currant and muscat grapes that give it a distinctive muscatel character.

“Light and refreshing, with a pleasant subtle complexity.”

“This is really lovely Darjeeling. I've drunk Margaret's Hope for years but this is particularly floral, delicate but full of flavour. I will order some more right now.”

Nagri Farm Steamed Darjeeling Tea

A luxury green tea made from second flush, flowery orange pekoe leaves that have been slowly withered, then steamed, to produce light aromatic muscatel notes. The Nagri Farm Tea Estate was originally a dairy farm, but became a tea garden in the late nineteenth century.

“Rare, but simply the best.”

FAQs

What does Darjeeling tea taste like?

Darjeeling teas are appreciated for their characteristic muscatel flavours, but the taste will vary depending on when the leaves have been harvested. From first flush teas through to third flush, Darjeeling teas have been described as having flavours of muscat grapes, peaches, plums, apricots, berries and citrus fruits, as well as earthy and mossy notes.

How should I prepare Darjeeling loose leaf tea?

Darjeeling loose tea should be prepared using freshly boiled water, preferably filtered tap water or bottled spring water. Using one teaspoon of loose-leaf tea for every 230 ml of water, the leaves should be steeped for 2 to 4 minutes at temperatures between 90°C and 95°C.

A shorter infusion period may be best for a first flush Darjeeling in order to fully appreciate the delicate flavours and fragrance in the liquor. Darjeeling loose leaf tea is best enjoyed without milk, sugar or lemon, although some people like it with a dash of milk. For those who prefer it sweetened, honey may be a healthier alternative to sugar. The clarity of a Darjeeling tea infusion also makes it well suited to iced tea or kombucha.

Where can I buy the best Darjeeling tea?

When sourcing Darjeeling leaf tea online, it is possible to find a wide selection of high-quality Darjeeling loose leaf teas, including classic first flush, second flush and speciality estate teas.

We deliver across the UK and to selected EU countries using Royal Mail. Available delivery options and charges are shown at checkout. Our standard delivery service takes 1–2 working days.

Some third-party supplied products may have different delivery times and costs, which will be clearly shown at checkout.

Some equipment may be shipped directly from the manufacturer. Where this applies, full delivery details will be provided at checkout.

Add any combination of teas or gift packs to your cart to save with our bulk discounts. Not available on carts including Subscribe & Save products. Cannot be used in conjunction with any other discount codes. Discount is automatically applied at checkout.

All of our teas remain fresh unopened for up to 12 months.