In the misty foothills of the Himalayas unfolds a story of intrigue, espionage, smuggling…and tea.
Darjeeling tea has been called the “Champagne” of tea. But why is that? What makes Darjeeling tea so special?
History
Back in the 1800s, the British were crazy about their tea and couldn’t stand that China had a monopoly on it. So, they began experimenting with growing Camellia sinensis (the plant from which all tea comes) in British-colonized India, starting in the low-lying region of Assam.
In 1841, a civil surgeon named Archibald Campbell planted some sinensis seeds but found that the variety native to the region–Camellia assamica–thrived far better there. Undeterred, he moved his experiments to higher elevations in the Darjeeling district. There, the sinensis plants flourished.
But to establish commercial tea gardens, more plants would be needed. A few years later, Scottish botanist Robert Fortune was sent on a mission to China. Fluent in Mandarin, Fortune posed as a Chinese merchant and successfully smuggled thousands of tea plants and seeds—along with tea workers—out of the country and into India. This single venture effectively broke China’s monopoly on tea and paved the way for British tea expansion.
By the 1850s, commercial tea gardens were officially established, and the newly named “Darjeeling” tea quickly gained fame. Today, Darjeeling remains one of the most prized teas in the world. To understand its nuanced flavors, however, we must first understand its harvest seasons.
Processing
Darjeeling tea is harvested in seasonal “flushes,” each producing leaves with distinct characteristics.
First Flush
Early April typically marks the first flush. Leaves plucked during this period are the most delicate and are often considered the highest quality.
Because these leaves are harvested just after winter dormancy, they contain high levels of antioxidants, catechins, and polyphenols. During the colder months, nutrients and flavor compounds slowly build up in the soil, resulting in especially vibrant spring growth.
First flush Darjeeling is lightly oxidized to preserve its delicate character, giving the leaves a greenish hue—though it is technically a black tea.
After plucking, the leaves are placed on wilting trays indoors and left to wither for about 12 hours. This allows them to become soft and give off a beautiful floral aroma.
They are then rolled to break down cell walls and release flavor compounds, traditionally using cast iron rolling machines. Oxidation follows, but only briefly—sometimes just minutes—before the leaves are fired in ovens to stop the process. Finally, the tea is sorted by size and quality and prepared for shipment.
First flush Darjeeling is often referred to as the Champagne of teas for its light body, floral aromatics, and crisp finish. Because of its delicacy, it should be brewed gently, using slightly cooler water and shorter steep times.
Second Flush
A few weeks after the first flush comes the second, typically harvested between late April and June.
Everything is a bit more intense during this flush. Rolling is more vigorous, oxidation lasts longer, and the resulting leaves can withstand higher brewing temperatures. The tea is deeper in color—more golden than green—and develops the signature muscatel (grape-like) notes Darjeeling is famous for.
Second flush teas are rich, smooth, and aromatic, with a fuller body and subtle spice. While still high quality, they are generally bolder and less delicate than first flush teas.
Monsoon Flush
The monsoon, or rain flush, occurs between July and October during India’s heavy summer rains. This flush produces large, strong leaves with bold color but less complexity.
Monsoon teas are commonly used for iced tea or commercial tea bags. While sturdy and long-lasting, their flavor lacks the nuance of earlier harvests.
Third Flush
The final harvest of the year, known as the autumn or third flush, occurs as leaf growth slows and the plants prepare for winter dormancy. Yields are smaller, and the resulting tea tends to be smooth, mellow, and gently aromatic.
Flavor Profile
Grown at elevations between 2,000 and 7,000 feet (600–2,000 meters), Darjeeling is the highest-elevation tea-growing region in the world. Cool temperatures, misty conditions, and high UV exposure shape the tea’s complex aromatics and distinctive muscatel character.
Darjeeling is prized for its aromatics as much as its flavor.
First flush Darjeeling is light and floral, with fresh, vegetal notes and a crisp, clean finish. Often compared to a dry, fruit-forward Riesling, it has a delicate body and sparkling aromatics.
Second flush Darjeeling is richer and more robust, with fruity, floral, and muscatel notes, sometimes bordering on spice. It produces a deeper, more assertive cup.
In addition to its flavor, Darjeeling tea contains antioxidants that may support heart health and overall wellness. Not only that, its thearubigins and theaflavins help strengthen your immune system.
Brewing First Flush Darjeeling
As with any tea, it’s easy for it to arrive in perfect condition and be ruined by a bad brew. Time and temperature matter when it comes to tea.
Use 2 grams of loose-leaf tea per 8 ounces of water. Brew with water just off the boil (180–200°F) and steep for 2–3 minutes.
Brewing Second Flush Darjeeling
Use water at 190–200°F and steep about 1 teaspoon (2–3 grams) per cup for 3–5 minutes.
Darjeeling tea is truly one of a kind. Just as Champagne can only come from its namesake region in France, true Darjeeling tea must be grown and produced in the Darjeeling district of West Bengal, India.
But its uniqueness goes beyond geography. It lies in the cup itself—light, floral, and unmistakably elegant. If you haven’t yet tried Darjeeling tea, we recommend savoring it as you would a fine white wine: slowly, attentively, and for all its crisp, fragrant complexity.
