Grown in the misty slopes of West Bengal’s Darjeeling district, this exceptional black tea is celebrated for its refined flavor and delicate aroma. Unlike most teas, it comes from the small-leaf variety Camellia sinensis var. sinensis, cultivated at altitudes between 600 and 2,000 meters. These high elevations, paired with cool temperatures and rich soil, contribute to the tea’s signature character.

Harvested by hand during three main seasons-first, second, and autumn flushes-each batch of leaves develops its own distinct profile. While the first flush offers a fresh, floral aroma, the second is prized for its muscatel notes and deeper body. In contrast, the autumn flush provides a mellow finish with hints of stone fruits.

The resulting tea is often described as musky and fruity, with a light golden liquor and a soft, floral fragrance. Hints of apricot, almond, and spice subtly emerge with every sip. Because of its nuanced profile, connoisseurs recommend brewing at around 85°C for 3 to 4 minutes. Moreover, using a French press or infuser can help unlock the tea’s full aromatic complexity.

Consequently, Darjeeling tea is typically enjoyed plain-without milk or sugar-to preserve its natural elegance. Although it can be more expensive than other teas, its rarity and intricate flavor make it a worthwhile indulgence for serious tea lovers.