Darjeeling Tea - A premium selection of black teas from India

Darjeeling tea

The Darjeeling region, located in the foothills of the Himalayas in northeastern India, is famous for its superb black teas, whose exceptional quality has earned them the title of “champagne of teas.” The tea plants, some of which were planted in the 19th century, benefit from ideal growing conditions: high altitudes, acidic soil, and regular rainfall. The expertise developed locally has done the rest, and these teas are now considered among the most prestigious.

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The different grades of Darjeeling black teas
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Teas from India renowned for their delicate flavours

Teas from Darjeeling, a region in northeastern India located in the state of West Bengal, have become iconic among Indian teas.

It is on the stunning foothills of the Himalayas, facing the majestic Mount Kanchenjunga, that tea plants have been cultivated for over 150 years across nearly 19,000 hectares at altitudes ranging from 400 to 2,000 meters. This region, bordering Bhutan and Nepal, offers ideal conditions for growing Camellia sinensis, and many tea gardens diligently practice organic and biodynamic farming. A true local expertise has developed here, and today Darjeeling black tea is famous worldwide.

To protect this designation, whose popularity has attracted envy, the Tea Board of India created a logo in 1983 to certify to consumers the origin of the teas they consume. In 2011, Annex II of European Implementing Regulation No. 1050/2011 of October 20, 2011, established the Protected Geographical Indication (PGI) specific to Darjeeling teas. The European Union recognizes this logo as a mark of quality and specifies its use. Nearly 90 tea gardens are registered under the Protected Geographical Indication.

Generally speaking, these teas are harvested in three successive main harvests known as:

  • First flush: the spring harvest, beginning in mid-March, yielding fresh, highly fragrant, and delicate teas;
  • Second flush: the summer harvest from late June to mid-July, often offering the typical and delicious "muscat" flavour;
  • Third flush: the autumn harvest, which begins after the monsoon and ends in late September or early October, offering very smooth and fruity black teas.

The Different Grades of Darjeeling Tea

On the packaging of Darjeeling black teas, you’ll often find classifications such as SFTGFOP1, TGFOP, OP, and BOP1. These indicate the fineness of the leaves.

The classification system was developed to standardize the tea trade for marketing to the West. It began with the Dutch on the island of Java in the 19th century.

This grading system, which applies to both whole and broken leaves, influences the flavor profile, but the seasonality of the harvests—such as First Flush (FF), Second Flush (SF), and Third Flush (TF)—also plays a crucial role in the flavours of Darjeeling tea.

Check out our article on Darjeeling tea grades.

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