Darjeeling Summer

Grown in the misty foothills of the Eastern Himalayas, Darjeeling tea is often called the "Champagne of Teas"—a title well deserved due to its unique terroir and exquisite complexity. This second flush Darjeeling comes from one of the region’s historic tea estates, where tea bushes thrive at altitudes between 1,000 to 2,000 meters (3,280 to 6,560 feet) above sea level. The combination of cool mountain air, high elevation, and well-draining soils produces tea leaves with an unparalleled aromatic profile.

Unlike the delicate, floral first flush harvested in spring, second flush Darjeeling is shaped by the summer monsoon season, giving it a deeper, more robust character. The warm days and cool nights allow the leaves to develop rich muscatel notes—a signature of Darjeeling’s finest second flush teas. After careful hand-plucking, the leaves undergo traditional processing: withering to reduce moisture, rolling to shape the leaves and release enzymes, oxidation to deepen flavor, and firing to lock in aroma and taste. The final result is a medium-bodied black tea with a vibrant amber liquor and layered flavors of ripe stone fruit, muscat grapes, and soft spices.

Darjeeling tea production dates back to the mid-19th century, when the British established tea plantations in the region. Today, it remains one of the world’s most sought-after teas, protected under Geographical Indication (GI) status, ensuring that only teas grown and processed in Darjeeling can bear its prestigious name. This second flush embodies the rich history, unique climate, and artisanal craftsmanship that have defined Darjeeling tea for over a century.