India teas

Known as the 'Champagne of teas' for its light muscatel flavour, Darjeeling is grown in the Himalyan foothills of West Bengal and is first picked in April when the first shoots of the season produce the finest 'first flush' crop. This is reknown for fresh taste and good dfinition. The second flush is picked in May and is known for ots greater body and smoother flavour. Mid season Darjeeling is picked in July. Darjeeling is produced on steep ground up to 7,000 ft altitude where rainfall is extremely high and mists frequently surround the area. The tea is lightly fermented and is best drunk without milk. For green Darjeelings please see our Green Teas section.

The Brahmaputra valley is the main area in which these teas are grown. Assam's 2,000 gardens make it the largest producing area of the world for black teas. They have a malty flavour and should be drunk with milk. Ours have full and pungent flavours.

The Blue Mountains in the south of India close to Mysore produce the reknown Nilgiri teas teas. They have as much character as Ceylons, being fragrant and brisk but with a smoother, rounder and fuller flavour. They are grown at altitudes of between 1000 and 2500 metres. Good Nilgiri teas are now known for their inherent quality, producing a light, bright amber liquor with a crisp after-taste.