Darjeeling Tee

Darjeeling tea is a black tea grown in the Darjeeling district of West Bengal, in the foothills of the Indian Himalayas. It is made from the Camellia sinensis plant and is known for its light body and distinctive aroma. Darjeeling teas contain caffeine.

The high-altitude gardens and cool mountain air give Darjeeling its character. First flush teas, picked in spring, are pale and floral with a brisk, green edge. Second flush teas, picked in summer, are darker and rounder with the muscatel note the region is famous for. Autumn flush teas are fuller and mellow. Many are named after the estate where they grew.

Brew Darjeeling with water just off the boil, around 90 to 95 C, using one teaspoon per cup. Steep for three to four minutes and adjust to taste. It is usually taken without milk so the delicate flavour comes through, though a fuller autumn tea can carry a little.

Frequently asked questions

Where does Darjeeling tea come from?

It is grown in the Darjeeling district of West Bengal, India, in the foothills of the Himalayas.

Does Darjeeling tea contain caffeine?

Yes. Like other black teas from Camellia sinensis, it contains caffeine.

What is the difference between first and second flush?

First flush is picked in spring and tastes light and floral. Second flush is picked in summer and is rounder with a muscatel note.

How do I brew Darjeeling tea?

Use one teaspoon per cup, water at about 90 to 95 C, and steep for three to four minutes.

Should I add milk?

Darjeeling is usually taken without milk, though a fuller autumn flush can take a little.