Darjeeling Tea – A Mini Guide

Darjeeling Tea – A Mini Guide

Darjeeling Tea has long been considered the Champagne of Indian Teas by tea cognisors! Located in Northern India on the border with Nepal the tea here is grown at high altitudes amongst the clouds. It is a relatively small area for tea production covering 46,950 acres and is made up of just 87 different estates. Since 2004 this area was defined by the Indian Tea Board and only tea grown within that specific area can be called ‘Darjeeling Tea’, just like the Champagne region of France!

Tea was first planted in Darjeeling in the mid 1800s during a time when the British were seeking an alternative supply of tea from China. The first commercial tea gardens were established in 1856 and by 1866 there were around 40 tea gardens in Darjeeling, including the Makaibari Tea Estate which had established the region’s first processing factory for withering and oxidation, necessary for the product to survive the months long journey down to Kolkata and then over to Britain. At the time they only produced black tea, which they became famous for, however, nowadays some tea gardens have started producing green tea, oolong and white tea.

Today the tea produced in Darjeeling makes up about 1% of India’s entire tea production and majority of it is sold over seas!

Different Flushes

You may have seen the term ‘Flush’ next to the name of various Darjeeling teas and wondered what this refers to. Each flush refers to when the teas were picked and they all offer their own unique characteristics and qualities.

First Flush – Normally this flush begins around mid March, following the spring rains, but can start as early as late February and continues to late April/ early May. First Flush Darjeeling teas are known for their bright, floral aromas and slightly greenish leaves. This is due to the tender new leaves that begin to sprout at the beginning of spring. They offer a light liquor which often has floral notes and a slight astringent flavour.
Inbetween Flush – This refers to teas picked in the 2 week gap between the first and second flush.
Second Flush – Tea picked from the beginning of May to June. It is during this picking that the distinct ‘Darjeeling Muscatel’ flavour becomes pronounced. 
Monsoon Flush – Tea picked during the monsoon season. Usually picking takes place between July – September. This particular flush is rarely exported and often used locally in Masala Chai tea.
Autumnal Flush – This is picked after the monsoon rains during the autumn months; October to November.

As with other Indian teas there are different grades available on the market usually indicated by a series of letters following the name of the tea. For example, we have our Darjeeling Happy Valley First Flush FTGFOP. The letters indicate the grading of the leaf, with our example standing for Finest Tippy Golden Flowery Orange Pekeo.

One of the most expensive teas in the world!

We are often asked why Darjeeling tea is more expensive than say Assam tea, which comes from a neighbouring region of India. There are a few factors that contribute to the price of Darjeeling tea. It has long been sort after and prized for it’s high quality and exquisite taste. Due to their high reputation and small yield Darjeeling teas can fetch incredibly high prices at auction! Each tea garden will have it’s own reputation for producing teas and that will affect cost. A second flush Darjeeling from the Makaibari estate sold for $1,850 per kg in 2014! Fortunately, we don’t sell any Darjeelings that are that expensive!

Our Darjeeling Teas

Each year we sample a wide range Darjeeling teas that are available from various tea gardens and flushes. It’s one of our favourite times of the year! We currently have two first flush Darjeelings and two second flush Darjeelings!

Darjeeling 1st Flush Happy Valley FTGFOP

This early spring harvest Darjeeling tea gives a golden yellow liquor (infusion). The taste is clean and smooth with floral notes reminiscent of meadow flowers. The FTGFOP refers to the grading of the leaf, in this instance, Fine Tippy Golden Flowery Orange Pekoe. 
 The Happy Valley Tea Estate was established in 1854 and is Darjeeling’s second oldest tea estate. In March 2007, after remaining dormant for nearly four years, as the tea industry had experienced a slump, the estate was bought by S K Bansal of the Darjeeling Organic Tea Estates Private Ltd. They established a new factory within the premises, and started to modernize, replacing and switching to organic farming.
We love buying from this estate as the continue to produce fantastic tasting Darjeeling!

Darjeeling 1st Castleton FTGFOP

An early spring picked tea which gives a light honey coloured infusion with a flavour reminiscent of muscatel grapes and dried herbs. It leaves a pleasant long lasting floral aftertaste. 
The Castleton tea estate was planted in 1885 by Dr Charles Graham. Castleton is unique for its topography, soil profile and the tea bushes which have been planted here. Because of this, the quality of their teas cannot be replicated by other gardens.

Darjeeling 2nd Flush Chamling SFTGFOP

A superb quality Darjeeling tea produced from beautiful aromatic leaves and silver tips. The grade, SFTGFOP stands for Super Fine Tippy Golden Flowery Orange Pekoe making this tea the top grade you can buy! The leaves produce a clear amber liquor (infusion), with a flavour reminiscent of pouched pears and that distinct muscatel flavour with a smooth malty finish.

The Chamling tea estate, also known as Sepoydhoorah, was first planted in the 1870s. It’s located in the scenic Kurseong south hills. The estate is focused on the Bio-dynamic method of farming. The environmentally conscious way of life on this farm not only produces teas that are wholesome but is the basis of a pure and healthy habitat.

Darjeeling 2nd Flush Margaret’s Hope FTGFOP1 

Margaret’s Hope is probably the most famous of the Darjeeling tea estates and is well known throughout the UK. This tea is picked later in spring and consequently it gives a fuller flavour than a first flush. The infusion is golden brown with a smooth and creamy texture. The flavour is reminiscent of pecan nuts with a slightly malty aftertaste.

This tea garden is located in the northern valley of Kurseong, the land of white orchid. It was originally called Bara-Rington and was owned by Mr Bagdon from England. During her first visit his daughter, Margaret, fell in love with this garden and wished to return there! Sadly, she passed away on her voyage back to England. Her father renamed the garden in her memory as Margaret’s Hope.