Darjeeling tea

Darjeeling tea comes from the Darjeeling district in the foothills of the Himalayas in West Bengal, India, where tea gardens sit on steep slopes at high altitude. The cool climate, mist and mountain soil give it a character unlike any other Indian tea. Like Champagne, "Darjeeling" is a protected name: only tea grown in that region can carry it.

Most Darjeeling is made as black tea, though it is lightly oxidized compared with Assam, and some gardens also produce white, green and oolong teas. On this page you will find both a classic black Darjeeling and a delicate Darjeeling white tea.

Darjeeling is often called the "Champagne of teas" for its bright, light-bodied cup and floral aroma. Its signature is a "muscatel" note — a fruity flavour reminiscent of muscat grapes. The season matters: first flush (spring) teas are pale, brisk and flowery; second flush (early summer) teas are fuller and more amber, with the classic muscatel character. Darjeeling white tea is softer still, with a sweet, delicate finish.

Darjeeling is more delicate than most black teas, so slightly cooler water brings out its flavour: about 90–95°C for black Darjeeling, and 80–85°C for Darjeeling white tea. Use 2–3 g per 250 ml and steep for 3–4 minutes. Over-steeping or boiling water can make it astringent.

Darjeeling is traditionally enjoyed without milk, which tends to hide its floral, muscatel notes, though a slice of lemon suits it. Browse our selection above for our Darjeeling teas.

Black Darjeeling contains a moderate amount of caffeine, typically a little less than a strong breakfast blend, often around 40–60 mg per cup. Darjeeling white tea is usually lower. The exact amount depends on the leaf, the water temperature and how long you steep it.