Darjeeling is a district in Northern India at the foothills of the Himalayas. Tea was first brought to Darjeeling in 1841 in an attempt by the British to circumvent the Chinese monopoly on tea. Renowned for their delicate muscatel and floral flavors, Darjeeling teas are harvested in different seasonal “flushes” either in the spring, summer or fall. Though mainly exported as a black tea, the region also produces many excellent specialty-level white, green, and oolong-style teas as well.

With its rich Himalayan soil, cool weather, and long rainy season, Darjeeling produces many of the highest quality teas in the world. We work closely with farmers in the region, who in recent years have produced a variety of high quality experimental micro-lots.