A Beginner's Guide to Darjeeling Tea
The Himalayan region, its seasonal flushes and how to find a Darjeeling you'll love.
By WellnessBrew EditorialPublished Updated 6 min read
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Darjeeling teas grow on steep, misty slopes in the Himalayan foothills of West Bengal. Their light, aromatic character has earned them a reputation as some of the world's most distinctive teas.
A protected name
Darjeeling tea is registered as a Geographical Indication in India, which means the name refers to tea grown and processed in the defined Darjeeling region. Look for clear origin information on the pack.
The flushes
Darjeeling is often sold by 'flush' — the season in which the leaf was picked:
- First flush (spring) — light, floral and bright.
- Second flush (early summer) — fuller, with the famous 'muscatel' character.
- Monsoon flush — stronger and more robust, often used in blends.
- Autumn flush — mellow, rounded and coppery.
How to enjoy it
Most Darjeelings are best without milk so the aroma can come through. Try water just off the boil for spring teas and slightly hotter water for autumn teas.
Sources & notes
This article is general information, not medical advice. Spotted an error? Let us know.
