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Darjeeling

Darjeeling is a district in the Indian state of West Bengal, situated in the foothills of the Himalayas at elevations between 600 and 2,000 metres. It is one of the world’s most celebrated tea origins, producing teas with a distinctive floral, muscatel character quite unlike any other black tea. Darjeeling tea holds a Geographical Indication (GI) designation protecting the name.

Geography and Climate

The Darjeeling district’s steep hillsides, cool temperatures, cloud cover, and well-draining soils create a dramatically different growing environment from the lowland Assam plains. The combination of Himalayan altitude, mist, and the China-type Camellia sinensis var. sinensis cultivars (planted by the British in the nineteenth century) produces teas with lighter body and greater floral complexity than Indian lowland teas.

Flushes

Darjeeling produces several distinct seasonal harvests:

  • First flush (March–April): Light, fresh, and floral — often called “spring tea”
  • Second flush (May–June): The most prized; fuller body with the famous muscatel grape character
  • Monsoon flush (July–September): Higher volume, lighter quality
  • Autumn flush (October–November): Crisp, clear, and mellow

Processing and Style

Despite being sold as “Darjeeling black tea,” many Darjeeling teas are lightly oxidised — more like oolong than standard black tea. This is particularly true of first flush teas, which can be green and astringent. A Geographical Indication certification system (Darjeeling Tea logo) is managed by the Tea Board of India.

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