Darjeeling tea is a black tea grown in the Darjeeling district of West Bengal, India, in the foothills of the Himalayas. It is famous for its delicate flavor and is often called the “champagne of teas”. The tea’s unique taste is a result of its high-altitude environment, resulting in a specific mix of oxygen, sunlight, and soil.Â
Key characteristics
- Origin:Â Grown exclusively in the Darjeeling district of West Bengal, India, at altitudes between 700 and 2,300 meters.
- Flavor profile:Â It is known for its delicate, often fruity and floral, taste with a musky undertone.
- Types:Â While most commonly black tea, Darjeeling leaves can also be processed into green, white, or oolong teas.
- Flushes:Â Tea is harvested in three seasonal flushes:
- First Flush (Spring):Â Pale, floral, and highly prized.
- Second Flush (Early Summer):Â Deeper, more full-bodied.
- Autumnal Flush (Post-Monsoon):Â Bolder flavor.
- Processing:Â The traditional method involves withering, rolling, oxidation, and firing.Â
Health benefits
- Antioxidant properties:Â Contains polyphenols and antioxidants that can fight free radicals, reduce inflammation, and help protect against long-term diseases.
- Cardiovascular health:Â Flavonoids in the tea may help lower LDL cholesterol and improve blood flow.
- Stress reduction:Â Contains the amino acid L-theanine, which can help reduce the body’s stress response
