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Darjeeling teas, often referred to as the Champagne of Tea, are highly acclaimed as the best teas grown on the planet! Light and fruity, this Himalayan tea develops the aromatic characteristic of muscatel grapes due to its high altitude, terroir and small leaf variety.

The Darjeeling district, with its high altitude and heavy mists, is nestled in the foothills of the Himalayas. Producing much smaller yields with three distinct cropping periods, Darjeeling teas are the prize of India.  The warm sunny days and cool evenings of the growing season, along with soil chemistry, rainfall, and cloud mist, are all factors synergizing to create the intense Darjeeling tea flavor.

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A connoisseur's delight, Darjeeling black teas are less oxidized than most black teas. This makes them lighter and less astringent than an Assam grown tea.

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Darjeeling tea is mostly hand-plucked by women, while the men process the tea in the adjoining factories. Workers harvest the tea by hand, plucking the top two leaves and buds of the tender young shoots over three harvesting seasons

First Flush : The new growth contains the most catechins, which have antioxidant properties. They also contain the highest amount of L-theanine, an amino acid found only in tea, known for its calming effects, and caffeine, a stimulant.

Second Flush : May through June, the second flush teas are harvested and have a more robust body and muscatel character with powerful aromas.

Autumnal teas are produced from October through November following the late summer monsoons. They are similar in character to second flush teas, but a bit stronger than the second flush.

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