Afternoon Darjeeling Tea Bags

The geography defines the characteristics of the tea. The high altitude means that the air is cooler, so the leaves grow relatively slowly, giving extra time to allow their unique flavour longer to develop.

Slower growing also means smaller harvests, which is one reason Darjeeling tea often commands a high price. The difficulty of picking the tea also plays a part – those steep slopes must be navigated on foot and the tea picked by hand.

It's plucked several times a year, in harvests known as 'flushes'. The first flush is generally in March and April, when the new leaves are at their most tender, leading to some of the lightest, most delicate black teas in the world. They’re best enjoyed without milk.

The second flush takes place in May and June, and it's then that unique flavour Darjeeling is the most famous for is at its peak. Referred to as ‘muscatel’, it's a uniquely sweet, gently floral, musky spiciness, reminiscent of muscat grapes. We’ve been working closely with our producers in Darjeeling for decades and we only select the best of each year’s second flush.

Why not the first flush. Well, both flavour profiles are completely wonderful, but it’s second flush Darjeeling which has become the most loved in Britain. Though fabulous without milk, it’s often enjoyed with milk by Brits who prefer a lighter flavour profile to a classic English Breakfast blend. And its fragrant, sweet hints mean it’s also wonderful with cakes and scones, making it a classic afternoon tea accompaniment.