Darjeeling, India

Darjeeling is the northernmost district of the state of West Bengal in eastern India in the foothills of the Himalayas. It is most famous for its black teas, but it has recently started producing more green and white teas, and even a few oolong vaireties.

Darjeeling tea is grown at an elevation of between 1,000 and 2,000 meters where the growing conditions are ideal for tea - the climate is cool and moist, the soil is high quality, and the sloping terrain provides adequate drainage. The best tea is produced between March to April and mid-May to mid-June. The finest Darjeelings are highly prized by tea connoisseurs and are known as the "champagne of teas."

"Darjeeling Tea", similar to champagne, can only refer to tea that has been cultivated, grown, produced, manufactured and processed in one of the 87 tea estates (also called "tea gardens") in the Darjeeling hills that have been accorded the right to label its produce as "Darjeeling Tea" by the Tea Board of India.
regional photo
photo of balasun first flush
Bandana Pradhan's
balasun first flush
Light body with floral layers, a hint of fruity notes, and a crisp clean finish.
photo of rohini first flush
Jhapan Thapa's
rohini first flush
Tea of the spring in Darjeeling is famous for its lively floral notes and fresh flavor.
photo of rohini first oolong
Debi Chettri's
rohini first oolong
Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.
photo of rohini gold wire
Debi Chettri's
rohini gold wire
The aroma is fruity, suggesting muscatel grape and plum.