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By If tea had a crown, Darjeeling would wear it—gracefully, and with centuries of charm.
Planted in the 1800s by the British in the misty Himalayan hills, Darjeeling tea was born out of an experiment. Civil surgeon Archibald Campbell introduced Chinese tea seeds to the region, and what followed was magic: lush, terraced gardens flourishing under cool mountain air and high altitudes.
By the mid-19th century, Darjeeling had become the most elegant brew on the global stage—light, floral, and famously known as the “Champagne of Teas.”
What makes it unique?
Only four seasonal harvests (flushes) a year, a distinct muscatel note, and a flavor that captures the rhythm of Himalayan nature.
Today, Darjeeling is protected by a Geographical Indication (GI) tag and grown in 87 certified estates—many of them women-led and community-powered.
At Blossom & Brew, we’re proud to source our Darjeeling First Flush directly from these heritage gardens. Ethically. Lovingly. Garden to cup.
Sip the legacy. Taste the story.
