I absolutely love Darjeeling tea and I am not alone! With their varying flavour profiles and strong, floral notes, it is not a surprise that they are some of the most sought-after teas in the world.
With eyewatering prices for some of the top-grade products, you might be wondering why this is. Paying these prices is not necessary when you are in the know. So, if you are looking to learn more about this spectacular drink and how to find the best one for you, you’ve come to the right place!
What is Darjeeling Tea?
Darjeeling tea is grown in the Darjeeling region of West Bengal in India. This picturesque region is located at the foothills of the Himalayas at around 2,000m high. Teas grown here are often described as having flavour notes of muscatel grapes, fruit and floral finishes. They truly are stunning when produced well and one of the first drinks that got me into the tea world (Thanks Darjeeling!)
Due to its location, Darjeeling makes for an ideal terroir (everything from the soil, climate, landscape and altitude which affect the tea flavour is known as ‘the terroir’) to produce delicate yet flavourful beverages which are held in high regard amongst connoisseurs.
What makes Darjeeling Tea so Special?
There are two main cultivars (types) of tea produced in the world. Camellia Sinensis var. Sinensis (the Chinese native cultivar) and Camellia Sinensis var. Assamica (the Indian native cultivar).
Tea grown in the Assam region of India is bold, malty and full of rich flavour due to it using the larger-leafed Assamica cultivar. While leaves grown in the Darjeeling region uses the Sinensis cultivar which tends to be light, floral and contains signature muscatel or white wine notes.
Tea leaves grown in the Darjeeling area is much more like some Chinese oolongs than its malty and bold Assam cousin. This gem is a lesser-produced tea (accounting for only about 0.5% of India’s production), this is why many in the industry refer to them as the “Champaign of Tea”.
It is therefore with good reason that in 2004 Darjeeling was granted Geographical Indication. This means that only tea grown in the Darjeeling region can carry the name “Darjeeling Tea”. This doesn’t stop counterfeiters from using the coveted name, but it does certainly help to keep the quality and standard high.
There are currently only 87 recognised tea gardens in the Darjeeling area that are allowed to produce this highly sought-after leaf. The Tea Board of India is responsible for the oversight and enforcement to ensure produce from the area is protected.
How is Darjeeling Tea made?
While the vast majority of tea produced in Darjeeling is black, some green, oolong and even white are also made. I’ll only focus on the black production process here.
Picking
Leaves are normally hand-picked with the youngest leaves being selected for the First Flush and in later flushes, the larger leaves being used. Leaf pickers are incredibly skilled and use the most delicate of motions in order to select the finest leaves. These leaves are then collected and brought for processing.
Withering
Withering naturally occurs after the leaf is picked and is a result of the tea leaf losing moisture. There are ways in which a producer can speed up this process. This can be done outside with leaves being laid on the ground or indoors with air being blown over the leaves to aid in moisture reduction.
During the withering process, many of the flavours develop in the tea.
Rolling
During the rolling stage, machines are used to roll the leaves so that light bruising occurs. This results in cell walls being broken down and the enzymes which give us the flavours being released. Rolling also allows for the tea masters to shape and twist the leaf how they want it to be presented at the end of the process.
Oxidation
Oxidation is probably one of the most important parts of the whole process and requires a great deal of concentration and skill. The leaves are allowed to oxidise and this is what gives them their dark colour. All black teas like are heavily oxidised while green and white tea goes through very little oxidation.
Just like a banana that has been opened and left, it will turn black. When the tea leaf is exposed to higher levels of oxidation, it turns darker in colour. It is the oxidation process that determines whether leaves will become black, oolong, green or white tea.
It is in the oxidation stage that all of the chemical compositions of the leaf change and alter, resulting in the final flavour which makes every tea unique.
Drying
Drying is the final stage of production before the leaves are sorted into their gradings and bagged for sale. Manufacturers dry the leaves primarily to make them shelf-stable. Anything with a higher moisture content will spoil or ‘go-off’ more quickly than a food item which has been dried. Considering the long journeys that tea has to go on to make it from the gardens in Asia to our tea cups halfway across the world, this has to be carefully considered.
After the drying process has occurred, the tea will generally have a moisture level of below 3%. This is a very low percentage for any food item. However, due to tea being a deliquescence (it absorbs moisture from the air), it will actually increase its moisture content during the sorting and packing stages. This is why you should always store your tea in an air-tight container to keep it fresher for longer.
What are Flushes of Darjeeling tea?
When it comes to Darjeeling teas, you will often see in the name the words “First Flush”, “Second Flush” ect. This simply refers to the time in the year when the leaf was picked. There are four flushes which tend to be followed by most estates.
Nearly all of the flushes will be picked by hand with the use of machines being rare in Darjeeling. Machine-harvested teas are used for the making of CTC (Crush-Tear-Curl) tea, which is lower quality and fairly indiscriminate in what it takes off the plant.
As buds and young leaves are easily bruised and damaged, they require the nimble and delicate fingers of a trained tea picker. It is these skilled workers who determine what to pick, and what to leave during each flush.
First Flush
First Flush (Spring Flush) Darjeeling teas are picked in the Early Spring (March-May). Over the Winter months, the tea plant has gone dormant and all of the nutrients have retreated into the plant.
As Spring approaches, the nutrients travel up the plant and into the new, tender, green young leaves. These are what are picked in the First Flush and which contain the most flavour.
First Flush Darjeeling’s are fresh and floral on the nose as well as holding a bright and delicate taste.
Due to the First Flush harvest producing the best quality but lowest yield, it is the most expensive and highly sought-after.
The price tag of First Flush Darjeeling can fetch anywhere up to £1-£4 ($1.50-$5) per gram (now that’s an expensive cup of tea!) You can see how this area-specific product can grab the attention of those looking to splurge a bit of cash to add a rare and exquisite tea to their collection.
However, there are some fantastic Darjeelings which range from 10p-45p (13c-57c) a gram that are very enjoyable and if I’m being honest with you, I have never went above 15p (19c) per gram so a good cup usually only costs about 50P (63c). But just because it’s a First Flush, doesn’t necessarily mean it’s better than a Second Flush.
Second Flush
It’s during the Second Flush (Summer Flush / May – June) that harvested leaves really have that muscatel, white wine, floral notes to them. While First Flushes are more delicate and nuanced in their flavour, it’s Second Flushes that allow for a more full-bodied and characterful drinking experience. This can also bring about a higher price tag depending on the estate the tea is grown on and how it is harvested and processed.
The characteristic flavour notes tend to be stone fruits (peaches, apricots ect.), Ripe grapes and honey. What gives the Second Flush this distinctive, hardier flavour is actually bug bites.
When a bug bites a tea leaf, the plant releases terpenes (a chemical which acts as a natural bug repellent) which contain a lot of flavour and scent. It is like when you cut the grass. The freshly cut grass smell is actually the grass attempting to defend itself and repel insects.
In the tea plant, these chemicals enhance the flavour and result in the Second Flush pickings containing a deeper level of flavours.
Monsoon Flush
The Monsson Flush (July – September) is the time of year which sees the most rainfall and high levels of humidity. The wet and humid weather conditions see a boost in tea production and a greater yield of leaf pickings. There is less flavour in these leaves and the notes tend to be milder.
While Monsoon Flushes aren’t as highly regarded as First and Second Flushes, they are still commonly used in tea blending. When blending desired teas, Monsoon Flushes can be great as they still carry that distinctive Darjeeling flavour. However, as other leaves are being combined with them and possibly having flavours added, they don’t need to be as high quality.
This plucking of leaf has earthier undertones and a stronger taste, but not as delicate. You will also notice that the liquor (liquid) is darker in colour.
Autumn Flush
Lastly, we have the Autumn Flush (or Fall Flush) runs from October – November. This flush is similar to the Second Flush but noticeably weaker in flavour and aroma. Autumn Flushes tend to be lighter in flavour with a mellow characteristic overall. Sometimes described as having a “nutty” flavour, these teas can make an enjoyable drinking experience. It should be noted that you are unlikely to get more than one or two good infusions from this leaf. Since it tends to be cheaper anyway, this isn’t too big of an issue for most.
Which Flush should you buy?
When it comes to which flush to try, I recommend trying small sample amounts of a few different teas in order to see which you prefer. Tea drinking is about finding your preferred style and not what others say you should drink. Experiment with infusion times, suppliers and flushes to see which Darjeeling you like the best.
One thing I will point out is that it’s important to check what year the leaf was picked. I recommend buying First Flush Darjeeling the same year it was picked. But if you spot a previous year’s Darjeeling at a discounted rate, you can of course still find a great tea for a bargain.
Darjeeling Terroir
The Darjeeling region has a fairly special terroir (growing condition). Some significant influences on the tea flavours are a result of:
- Sloped hills for growing plants on = water runoff stops plants from becoming waterlogged and lacking flavour.
- Deep, well-draining soil = the plants need to work harder and pull water deeper from the soil. This results in more minerals being taken up through the root system.
- Cool winter months = lows of -1 degree C (30 degrees F) result in a time of dormancy which allows the Spring (First Flush) leaves to be packed full of flavours.
- Plenty of cloud cover and protection from direct sunlight due to the elevated height
- Low risk of harsh frost.
How much caffeine is there in Darjeeling tea?
A standard 10oz (295ml) cup of Darjeeling, will contain about 45-55mg of caffeine. This is the same as most other black teas. While all teas will vary in caffeine even from one season or year to the next, they generally fall into this 45-55mg bracket. For reference, a cup of black coffee contains about 120mg of caffeine.
What is the difference between Darjeeling and Assam Tea?
While these two tea-growing regions are only about 390 miles apart, they couldn’t be more different. If Darjeeling and Assam teas were sports, Darjeeling would be figure skating while Assam would be Olympic wrestling.
The Assam leaf is bold, full of flavour and can pack a punch. It has a signature maltiness that pairs well with milk and is often the base for many blends including Irish and English Breakfast teas.
How to Make the perfect cup of Darjeeling
When it comes to Darjeeling, it tends to respond slightly differently to hot water than other black teas. Oversteeping can be done very easily, so it is important to only allow the leaf to brew for 1—3 minutes. Any longer and your tea will become astringent and bitter.
Generally, you can get 2-3 steeps out of a good quality Darjeeling so why not try reusing your tea leaves to not only get more out of them but to also see how the flavours develop on consecutive steeps.
A quick step-by-step:
- Add 3g worth of tea to a teapot.
- Add hot water (85-90 degrees C/185-194 degrees F).
- Allow to Infuse for 1-3 minutes.
- Infuse for an extra 30 seconds for every extra infusion (i.e. 1-3 minutes + 30 seconds).
- Enjoy!
While you can get higher quality Darjeeling in tea bag form from reputable tea sellers, loose leaf allows for much more control and a more sensory experience. Most teabags bought from supermarkets will be using lower quality, third or fourth flushes which don’t taste as good.
Lastly, look out for the “Tea Board of India” Certification on packaging to ensure it is authentic and traceable to one of the 87 farms authorised to supply tea labelled as ‘Darjeeling’. While not all packaging will have this, ask the tea seller and they will be able to provide you with any information you might require.
Where to buy Darjeeling Tea?
There are many companies which sell Darjeeling teas. I have listed a few below which I have personally had and really enjoyed. I have left off the list those which I wouldn’t recommend so you at least have a start.
(I am not affiliated with any of these brands or earn commission – I simply enjoy them.)
SUKI Tea Makers – https://suki-tea.com
Tea Makers of London – https://www.theteamakers.co.uk
Shi Bui – https://www.shibui-tea.co.uk
Famous Darjeeling Tea Gardens
Some tea garden names you might see and are worth trying are:
- Happy Valley Tea Estate
- Bannockburn Tea Estate
- Margaret’s Hope Tea Estate
- Okayti Tea Estate
- Puttabong Tea Estate
- Glenburn tea Estate
How to store Darjeeling Tea?
As with any tea, follow these three simple rules to keep your leaves fresher for longer:
- Store in an air-tight container/bag to stop any smells or moisture from getting in.
- Keep out of direct sunlight.
- Use by the “Best Before” date shown on the packaging to ensure you enjoy the tea before the flavours begin to be lost.
Conclusion
So there you have it, a full and complete guide to Darjeeling tea. There is quite a bit to take in but it’s really important to be trying as many teas as possible to really understand all that I have described above. By delving into the world of Darjeeling teas, I am sure you won’t be disappointed.
If you have any questions at all or would like to let me know your favourite Darjeeling (Please do!), then leave a comment below and I will get back to you.
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And remember, life’s too short for bad tea!
