Darjeeling tea, often referred to as the "Champagne of Teas," originates from the Darjeeling district in West Bengal, India. This tea is highly prized for its delicate flavor and unique aroma, cultivated at high elevations in the foothills of the Himalayan mountains. The quality and character of Darjeeling tea can vary significantly with the altitude, the season of harvest, and the processing method.
The scent profile of Darjeeling tea is notably sophisticated and layered. It is typically characterized by a light, floral aroma, often compared to muscatel grapes, which lends it a subtly sweet and mildly astringent bouquet. Depending on the harvest period, Darjeeling teas can range from having a crisp, fresh scent with springtime notes to more full-bodied, ripe fruit aromas with hints of spice usually found in the autumnal flushes. The second flush, harvested in June, is particularly noted for its rich, mature scent with stronger muscatel notes.
Overall, Darjeeling tea offers a complex, aromatic experience that is both refreshing and rejuvenating, celebrated worldwide by tea connoisseurs for its refined quality and distinctive flavor.
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