Oxidation
90%
Caffeine
40.0 mg
L-Theanine
4.5 mg
Harvest
Spring (First Flush), Summer (Second Flush), Autumn
Altitude
600-2000m
Leaf Type
One bud two leaves
Description
Darjeeling tea, grown in the Himalayan foothills of West Bengal, is often called the 'Champagne of Teas' for its exquisite muscatel flavor and bright, champagne-gold liquor. First Flush (spring) teas are light and floral, while Second Flush (summer) teas develop the prized muscatel grape character. Each of the 87 estates produces tea with distinct terroir.
Brewing Guide
Temperature
90°C
Steep Time
180s
Water Ratio
100ml/g
Infusions
2x
Recommended vessel: Porcelain teapot or ceramic cup
First Flush Darjeeling is lighter and brews best at 85-90°C for 3 minutes. Second Flush (muscatel) handles 90-95°C. Avoid milk with premium Darjeeling — it masks the muscatel character. Gongfu-style brewing at 90°C also works well for whole-leaf grades.