Darjeeling tea grows at the foothills of the Himalayas in the city of Darjeeling in West Bengal, India. Like Champagne which can’t be labeled “Champagne” unless the grapes come from the Champagne region of France, Darjeeling can’t be labeled “Darjeeling” if the tea doesn’t come from the area. For this reason, it’s often referred to as “Champagne of Teas”.
Although actually a Chinese tea plant, Darjeeling is best suited for growing in higher elevations (up to 4,000 feet above sea level) where the soil is slightly more acidic and weather conditions are ideal for growing excellent tea.
Darjeeling can be grown as black, green, or white teas. Darjeeling Black Tea is almost always less oxidized and less astringent than typical varieties of black tea. Its flavor is gentle and lighter, yet deeper and more complex than green tea varieties. In fact, Darjeeling’s exceptional flavor is due to the melding of the Chinese tea plant into the natural environment of Darjeeling, India. Its flavor can change depending on when the plant is harvested, the soil and weather and other natural environmental conditions. Regardless, you’ll find this tea truly exceptional. It is peacefully delicious, calming and soothing.
Use filtered water for the best taste and quality of tea. Use one teaspoon per 8 oz of water, as needed. Pour boiling water over tea and steep for at least 4 minutes. Strain leaves, if desired, before serving. Enjoy as is, or with lemon, honey, milk or cream - whatever delights you.