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Darjeeling Tea: Region and Quality

Darjeeling tea is often called the “Champagne of Teas” for a number of very good reasons.

Located in the Northern part of West Bengal, Darjeeling is bordered by Sikkim in the north and Jalpaiguri in the southeast. Sharing a borders with Nepal, Bhutan, and a small area of Bangladesh, the area is ideally situated at the foothills of the Himalayas.

Unlike, Assam, with its heartier (and larger) leaf, and maltier taste in the cup, the majority of Darjeeling tea is of the China Jat (type), Camelia Sinensis Sinensis. Its distinctive flavor yields a grape-like Muscatel taste in the cup. The leaf color is characterized by a mixed appearance of the dry leaf with greens and browns in an almost camouflaged-like appearance.

The fine flavor of this orthodox manufactured tea is in great measure derived from the high elevations at which the tea grows at (in some parts, approaching close to 7000 feet in elavation). It is no coincidence that in Colonial times, as a means to escape the extreme heat of the Sub-Continent, the British established the area as a summer retreat for colonial administrators and East India Company officials.

Tea season runs from March to April for First Flush teas; May to June for Second Flush; Autumnal teas will be produced in the late summer early fall. Tea is also produced during the Monsoon season from July to September. Depending on when the tea is produced, its flavor characteristics will change resulting in either a more delicate to fuller cup.

Tea Campaign tea is sourced at origin and brought to market with Organic Certification and fair trade certifications taken care of. It is also a certified and 100% Geographic Indication tea.

All this to say that the cost is kept as low as possible with distribution expense minimized and packaging not overused so that our customers can enjoy this premium product at the lowest possible price.

Estate tea garden workers in Darjeeling

Matthew Healy
Matthew Healy


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