Darjeeling - tea grown on the outskirts of the city of the same name in the northern mountainous part of India in the Himalayas, collected and produced under certain conditions. The plantations are located at an altitude of 3550-2000 44 meters above sea level, covering an area of ​​about 17,500 hectares.

Darjeeling is sometimes called "tea champagne". It is traditionally valued higher than other black teas, especially in Great Britain, the former British colonies.

When properly brewed, it produces a light drink with a subtle nutmeg, slightly tart taste and floral aroma. Such properties are provided by the special conditions of tea growth: a cold and humid climate, the high-altitude location of the plantations and the peculiarities of the soil.

Black Indian tea is recommended to be brewed with purified water. The temperature of the water for brewing should be about 90°C. As dishes, it is best to use a teapot made of Isin clay, a gaiwan, a tea flask, or an ordinary brewing mug with a strainer. for 200 ml. of water, about 5 grams of tea leaves are used. The first brew drains after 3-5 seconds. The second is held for 30 seconds, and the next brew is increased by about 30 seconds. Black tea lasts from 3 to 4 brews. The time and volumes of brewing are more often selected experimentally and depend on personal preferences. In order to reveal the full taste, it is necessary to learn how to properly brew Darjeeling tea, since with an excessive amount of tea leaves or over-brewing, the infusion can acquire a bitter taste.