Champagne of Teas
Darjeeling tea is known as the "champagne" of teas. Darjeeling teas are special -- no other tea benefits from the perfect combination of geography, climate and soil that blesses the tea estates of the Darjeeling region of Northern India. The high-elevation gardens, ranging in altitude from 1,800 to 6,300 feet above sea level, offer thin cool air that slows the growth of the tea leaves. This slow maturation results in lower production quantities, but produces the delicate flowery-sweet taste profile that is the hallmark of premium Darjeeling teas. The Darjeeling growing year consists of three seasonal production periods (flushes): First Flush (February-March), Second Flush (May) and Autumn Flush (October-November). The tea produced in each of these cycles is unique. First Flush teas are light, clear, aromatic and brisk; Second Flush teas are darker and have a distinct "muscatel" flavor; Autumn Flush teas are rich and smooth, with a bolder flavor. Each flush is unique in it's own right, but all are distinctly Darjeelings -- and there is no other tea on earth quite like it.