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Darjeeling tea is often referred to as the 'champagne of teas' due to its delicate aromas of muscatel and ripe fruits, and its amber color as well as only being grown in one area; the Darjeeling Region which is located on the foothill of Himalayas. Because of the region it's been grown in, it tends to have a stimulating taste and aroma, setting it apart from other black teas.

This Darjeeling tea is part of the second flush. The second flush of Darjeeling tea begins in late May and lasts about 45 days. Around this time, tea gardens produce teas of wonderfully complex flavors of butter, nuts, flowers and fruits with balanced astringency and a sweet toasty finish. Teas produced during this period have a fuller flavor then teas from first flush.

To read more about this unique tea, check out our blog here

Brewing Tips: Darjeeling Black Tea should be made with water brought to a rolling boil (205-212° F). Using one rounded teaspoon of loose tea for each cup required.

Darjeeling is a black tea that should be steeped for 3 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping.

Decant and enjoy!