Darjeeling (loose leaf)

A Black Tea from


61 / 100

Calculated from 27 Ratings
Tea type
Black Tea
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Typical Preparation
Use 7 oz / 218 ml of water
Set water temperature to 200 °F / 93 °C
Use 3 g of tea
Steep for 3 min, 0 sec
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26 Tasting Notes View all

“The dry leaf smells of straw. I used a generous ½ scoop (my scoop is the 7g scoop that comes with the Bodum press), boiling water, and a 3 minute steep. The brew is a neat orange root beer color....” Read full tasting note
“Yesterday my daughter found a really nice shop in our town that we did not know existed. It was a combo of a fine foods shop and a coffee / tea shop. They had some loose leaf tea but no one was...” Read full tasting note
“Mediocre, at best.” Read full tasting note
“The first time I tried the Darjeeling, I just didn’t give it the steeping time for this delicate tea. I think I was waiting to experience fireworks from the “champagne of teas”… But I didn’t get...” Read full tasting note


The light golden black tea from the foothills of the Himalayas is considered the champagne of all teas. Expertly blended with a delicate and unique character that is likened to the Muscatel grape.

Darjeeling teas are grown in the foothills of the Himalayan Mountains in northeast India. The high altitude, soil and climate of the Darjeeling plantations contribute towards the unique and delicate taste of this tea. Twinings Darjeeling uses the finest first and second flush teas (those picked in the spring and summer) in this blend. Darjeeling is often regarded by connoisseurs as one of the finest teas. Darjeeling is best drunk black or with a touch of milk.

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