Darjeeling Tea: A Prestigious Black Tea with Timeless Charm

Among black teas, Darjeeling stands out not only for its origin but also for its delicate fragrance, characterized by muscat and ripe fruit notes. Often considered the "champagne of teas," it has become a favorite among tea lovers, offering a wonderful sensory experience with every sip.

Both legendary and iconic, Darjeeling tea undoubtedly delights the most refined palates. Within our tea house, it comes in various forms with comforting aromas and flavors. Discover our premium Darjeeling teas, whether for your personal enjoyment or as a luxurious gift for tea connoisseurs in your circle.

Darjeeling Tea: A Black Tea with Timeless Prestige

To understand the uniqueness of Darjeeling tea, it’s essential to learn about its origins. Darjeeling is a village in the Indian state of West Bengal, located on the foothills of the Himalayas at an altitude of around 2,000 meters. Here, the famous Camellia sinensis is cultivated, the plant whose leaves and buds are used to produce black, white, green, and oolong teas enjoyed worldwide.

Because it’s grown at high altitudes and thrives under frequent rains and warm sunshine, the Camellia sinensis of Darjeeling enjoys ideal conditions to produce a unique, balanced, and simply delicious tea. Additionally, Darjeeling tea pickers are trained to harvest only the best leaves—the top two shoots and the bud. This rigorous selection process justifies the premium status of Darjeeling tea. Like champagne, authentic Darjeeling is cultivated within a specific, defined area.

Since the 19th century, Darjeeling tea has been one of the world’s most beloved teas. In India, tea cultivation dates back to this century and is credited to Robert Fortune, a British botanist employed by the British East India Company. In 1848, Mr. Fortune clandestinely introduced 20,000 tea plants into India, a historic event known as "The Great Tea Robbery." To this day, Darjeeling tea is the only tea recognized by a Protected Geographical Indication (PGI). At Betjeman & Barton, we select our Darjeeling teas from the finest gardens—also known as “private plantations”—to offer you refined teas with guaranteed authenticity.

Our Darjeeling teas come from renowned estates such as Castleton and Goomtee, among others. Depending on the selection, you may detect subtle notes of peach, mango, citrus, or a lightly gourmand almond. Some blends are more robust, ensuring that every tea drinker can find a Darjeeling tea that perfectly suits their taste in our catalogue. Some of our black teas even boast dual nationality, much like our French-inspired English tea house. One example is our “Winter Blend,” a sophisticated mix of Darjeeling, Yunnan, and Assam teas that brilliantly reflects the excellence of both Chinese and Indian teas.

The Process of Making Darjeeling Tea

In the expansive, verdant gardens of Darjeeling, harvests follow the rhythm of the seasons. In spring, specifically in mid-March, the “first flush” harvest yields teas with very vegetal aromas, ideal for a light infusion. The “second flush,” harvested between June and August, offers more fruity and tannic aromas. Finally, the autumn “third flush,” after the monsoon season, produces more robust Darjeeling teas, full of tannins. Sometimes, two additional intermediate harvests are included in this calendar.

Most Darjeeling estates have their own processing facilities, where tea leaves undergo all necessary transformations. As a black tea, Darjeeling requires more processing steps than other types of tea.

After harvesting, the tea leaves undergo withering to soften them and make them easier to roll. The leaves are spread on a mesh and exposed to controlled air conditions, with strict temperature and humidity regulation.

During withering, the oxidation process begins, which continues with rolling. Rolling is a critical phase in the production of black tea, as it helps accelerate oxidation by breaking the cells of the leaves. During oxidation, Darjeeling tea reveals its bitterness and the color of its infusion. The leaves are spread on trays in a warm, humid atmosphere before undergoing drying, which halts the oxidation process. The tea is typically dried in a cylindrical drum heated to 120°C for 20 to 30 minutes.

Finally, the leaves are sorted, and the Darjeeling tea is ready for consumption.

How to Enjoy a Cup of Darjeeling Tea

Like all black teas, Darjeeling can be enjoyed throughout the day. However, it is quite rich in caffeine and tannins, making it a naturally stimulating beverage that serves as an excellent alternative to coffee. It’s best to enjoy Darjeeling tea in the morning or around midday, ideally during “tea time,” to experience a natural boost.

With an infusion time of 3 to 5 minutes on average, Darjeeling tea is easy to prepare and satisfies even the busiest tea drinkers! Infuse it in water heated to 80°C or 90°C, depending on the variety, to discover its rich aromatic profile, with a mild bitterness and muscat-like notes.

Sold in bulk from 100g to 1kg, our Darjeeling teas offer a taste of our centuries-old expertise in the luxury tea world.