Darjeeling tea is often called the “Champagne of Teas” for a good reason. Grown in the cool climate of West Bengal’s Darjeeling district, this tea offers a rare combination of floral aroma, golden liquor, and a muscatel flavor that is both subtle and satisfying.

What makes Darjeeling tea so special is the altitude and weather. The tea leaves grow slowly, allowing the flavor to develop deeply. Unlike strong black teas like Assam or Ceylon, Darjeeling is lighter in color and milder in taste. It can be enjoyed without milk or sugar, allowing the natural taste to shine.

There are three main harvests or “flushes” of Darjeeling tea: First flush (spring), Second flush (early summer), and Autumn flush. Each has a unique taste. The first flush is light and floral, while the second flush is more mature with musky tones. Autumn flush is smooth and balanced.

Brewing Darjeeling tea requires a gentle touch. Boiling water can ruin its delicate flavor. It’s best to use water that’s just below boiling and let it steep for 3–5 minutes. The result is a fragrant, amber-colored drink that is calming and refreshing.

If you want a refined tea experience, Darjeeling tea should be on your list. Whether you’re a beginner or an expert, this tea delivers elegance in every sip.

Darjeeling tea is often called the “Champagne of Teas” for a good reason. Grown in the cool climate of West Bengal’s Darjeeling district, this tea offers a rare combination of floral aroma, golden liquor, and a muscatel flavor that is both subtle and satisfying.

What makes Darjeeling tea so special is the altitude and weather. The tea leaves grow slowly, allowing the flavor to develop deeply. Unlike strong black teas like Assam or Ceylon, Darjeeling is lighter in color and milder in taste. It can be enjoyed without milk or sugar, allowing the natural taste to shine.

There are three main harvests or “flushes” of Darjeeling tea: First flush (spring), Second flush (early summer), and Autumn flush. Each has a unique taste. The first flush is light and floral, while the second flush is more mature with musky tones. Autumn flush is smooth and balanced.

Brewing Darjeeling tea requires a gentle touch. Boiling water can ruin its delicate flavor. It’s best to use water that’s just below boiling and let it steep for 3–5 minutes. The result is a fragrant, amber-colored drink that is calming and refreshing.

If you want a refined tea experience, Darjeeling tea should be on your list. Whether you’re a beginner or an expert, this tea delivers elegance in every sip.