Darjeeling Teas | Darjeeling Tea | TeaSource
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Darjeeling Teas

Black teas are made from tea leaves that have been quickly and heavily oxidized. This gives the leaf and liquor a dark appearance and significantly changes the aroma and flavor - most notably in the strong body of breakfast teas. Chinese gongfu black teas are less concerned with strength and focus on more subtle characteristics.

For a tea to be called Darjeeling, it must come from the Darjeeling district in the state of West Bengal, which is located in northeast India. The word Darjeeling translates as “Thunderbolt Place.” Darjeeling is very close to Nepal, Sikkim, Bhutan, Assam, and Tibet. It is part of the foothills of the Himalayas.

“Darjeeling Tea” is a legally protected geographical designation for teas grown and manufactured in this very specifically defined region “Darjeeling.” This situation is similar to the designation given “Champagne” which is a sparkling wine grown in the Champagne region of France. Sparkling wines grown in other regions of the world cannot be called Champagne.


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