Darjeeling Tea of West Bengal

## Darjeeling Tea — The Champagne of Teas Darjeeling tea, grown in the Himalayan foothills of West Bengal at 600–2,000m altitude, is considered the world's finest black tea. Its first flush (spring harvest) is nicknamed "the champagne of teas" for its delicate, muscatel (fruity-floral) character. ### Growing Conditions Darjeeling's unique terroir: cool temperatures (10–15°C), heavy monsoon rainfall, morning mist, and steep slopes. The tea plant Camellia sinensis var. sinensis (small leaf, China variety) grows slowly at altitude, developing complex flavour compounds. ### Three Flushes - **First Flush (March–April)**: Light-bodied, greenish-golden, delicate floral/grassy notes. The most expensive — some lots sell for ₹10,000–50,000/kg. - **Second Flush (May–June)**: Full-bodied, muscatel character, golden amber colour. Most celebrated internationally. - **Monsoon/Third Flush**: Heavier, less complex. Used in blends. - **Autumn Flush**: Copper-coloured, light body. ### GI Status Darjeeling tea received India's first GI tag in 2004, and also has EU GI protection. Only tea grown in 87 estates in Darjeeling district can carry the logo. ### Industry ~19,000 hectares under cultivation, ~10,000 MT annual production. Employs ~50,000 tea garden workers (including families: 500,000+). Export earnings ~₹450 crore annually.