Yuma Herb and Spice Shop

An earthy and floral aroma complements the full-bodied flavor of Darjeeling tea. Notes of fruit and a mild astringency brew a delicious cup alone; however, a little sugar or honey helps bring out the sweeter flavors.

Grown in Darjeeling, a town in eastern India and celebrated around the world, Darjeeling yields a light and unabashed cup, with a pleasing apricot color. Smooth and with a slight floral note, Darjeeling loose leaf black teas are usually described as having a musky spiciness with a cool finish. The “champagne” of black teas is worthy of your finest china, but it’s equally perfect for those cozy sweater, crackling fireplace, hands warmed by the hot mug of tea moments.

The flavor and character of Darjeeling is affected by the way the leaves are processed, which determines the rate of oxidation. Though it’s typically marketed as a black tea, it is actually an oolong variety due to its low level of oxidation. Flush is another factor, which is determined by the time of year the tea is harvested. First flush tea harvested in early spring yields a mild color and flavor, while mid-summer second flush produces a rich golden color and a full-bodied flavor reminiscent of muscatel grape with a spicy-sweet finish.