Darjeeling Black Tea

↑About Darjeeling Black Tea

Darjeeling black tea, usually just called Darjeeling is one of the most well-known and highly-regarded varieties of black tea, produced in the Darjeeling district of India, located in the northeast of India on the border with Nepal. Darjeeling black tea is often categorized by flush, the time of year at which the tea leaves are harvested. Darjeeling tea is produced by different tea gardens, and the higher-quality teas from this region are often sold as single-estate teas, marked as originating from a particular estate.

Darjeeling tends to be lighter than other black teas, although teas from this region are diverse. For this reason, Darjeeling is often a favorite for afternoon tea, either on its own, or as an ingredient in lighter afternoon blends, in British tea culture. Some Darjeelings have an aroma that resembles muscatel grapes, a variety of grape sometimes used for wine. These Darjeelings share this quality with some bai hao oolong, a Chinese oolong tea that also often resembles muscatel grapes.

Unlike most black teas, Darjeeling teas often have a substantial portion of greener (less oxidized) leaves mixed in, which gives the dry leaves a diversity of colors. In some cases, such as with some high-grown first flush Darjeelings, the leaf is entirely green in color. Brewed Darjeeling tea has a wide range of color; many Darjeelings are an amber color, lighter in hue than most other black teas. Some Darjeelings, especially the highly-desired first flush teas, are less oxidized and are more like oolongs than black teas, although these teas are distinct from proper Darjeeling oolongs.

Teas similar to Darjeeling:

Other regions of India, such as Sikkim, and nearby regions outside of India, such as Nepal, produce teas in a similar style to Darjeeling tea. Teas from these regions are not referred to as Darjeeling, but are often categorized by the same system of flushes. These areas together form the Himalayan region of tea production.

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