Darjeeling tea is a renowned and highly esteemed variety of black tea originating from the Darjeeling district in the Indian state of West Bengal. Known as the “Champagne of Teas,” Darjeeling tea is celebrated for its unique flavor profile, delicate aroma, and exquisite taste.

Darjeeling tea is grown at high altitudes in the foothills of the Himalayas, where the cool mountain air and misty climate impart distinct characteristics to the tea leaves. The tea bushes used for Darjeeling tea are primarily the Camellia sinensis var. sinensis and Camellia sinensis var. assamica varieties, which thrive in the region’s terroir.

The flavor of Darjeeling tea is often described as muscatel, with floral and fruity notes reminiscent of muscat grapes. It has a light golden color and a brisk, refreshing taste that sets it apart from other black teas. Darjeeling tea is traditionally harvested during several flushes or picking seasons, each yielding teas with unique flavor profiles.

To prepare Darjeeling tea, steep the loose tea leaves in hot water (approximately 195-205°F or 90-95°C) for 3-4 minutes, depending on personal preference. The resulting brew is best enjoyed without milk to fully appreciate its nuanced flavors.