Darjeeling Snowview FTGFOP1 DJ3/ 2025, First Flush Black Tea  

Darjeeling Tea – A Subtle Legacy of the Himalayas

Darjeeling tea is as exotic and mysterious as the Himalayan mountains themselves. Its unique character is shaped by the region’s special climate, high elevation, fertile soil, and meticulous processing. Each year, around 10–11 million kilograms of tea are produced across 19,000 hectares of land – tea renowned for its unmatched flavor and aroma.

This tea captivates with its subtlety and expressive profile – qualities cherished by tea connoisseurs across the globe. Like many symbols of luxury, Darjeeling tea is highly sought-after and often collected for its rarity and prestige. 

Born in the Heart of Legends 

Darjeeling is a place where the breath of the Himalayas touches every traveler, and the songs of green valleys echo all around. Nestled in northeastern India, the region is home to 87 tea gardens – each with its own story, character, and heritage. In the early morning, as the mist rises from the mountains, women descend steep garden paths to pluck tea leaves by hand – with care, skill, and generations of tradition. 

Darjeeling tea is harvested five times a year:

First Flush (March–April)
The freshest and most delicate harvest, celebrated for its airy, spring-like quality. It’s the only tea flown directly to consumers shortly after picking – bringing with it the crisp breath of the Himalayas and the promise of a new season.

In-Between Flush (Before Summer)
A transitional harvest between spring and summer, reflecting subtle changes in the tea’s character.

Second Flush (June)
More intense and mature, this tea is known for its muscatel notes and fuller aroma – a favorite among connoisseurs.

Monsoon Flush (July–September)
Harvested during the humid rainy season, these teas are less prized but still have their unique character.

Autumn Flush (October–November)
A mild and gently sweet tea picked after the monsoon rains.

Though Darjeeling is best known for its black teas, the lighter oxidation process gives them a golden or even greenish hue. The region also produces white, green, and semi-fermented teas – each revealing a different facet of this legendary terroir. 

Authenticity That Cannot Be Replicated

The story of Darjeeling tea began around the 1840s, when British physician Dr. Campbell planted the first tea bushes as an experiment in his Beechwood garden, situated at 2,100 meters above sea level. The results were promising, and by 1847, the first official tea nurseries were established in the region. The earliest gardens – Tukvar, Steinthal, and Aloobari – laid the foundation for Darjeeling’s rich tea-growing heritage.

Darjeeling tea holds a protected geographical indication (PGI) status, much like Champagne from the Champagne region of France. Only tea grown and processed in one of the 87 officially recognized gardens can bear the name "Darjeeling." Its quality and legacy are safeguarded by the Darjeeling Tea Association, which ensures the preservation of this exceptional heritage and the standards that make it truly unique. 

Preparation recommendations 

This tea is like a work of art – it requires sensitivity and careful preparation to reveal its true character.

To fully appreciate the delicate aroma and taste of this tea, use fresh, soft water with sufficient oxygen, as it enhances the release of flavor compounds in the leaves.

• Before adding the tea, rinse the teapot with hot (almost boiling) water to maintain an even brewing temperature.
• Use 1 small teaspoon of tea leaves per cup. For those sensitive to caffeine or tannins, use less, as this tea has a naturally uplifting effect.
• Once the water reaches the first signs of boiling (small bubbles), pour it over the leaves. Avoid over-boiling, as it reduces oxygen content.
• Steep for 2–3 minutes, depending on your preferred strength. 

Storage conditions: to preserve the tea's natural flavour and aroma, we recommend storing it in a tightly sealed box in a cool, dry place, away from strong-flavoured products.