Loose leaf tea from Darjeeling is located in the state of West Bengal, India and sits at the edge of the famed Himalayan mountain range. The resulting cool temperatures and high altitudes produce one of the world's most famous teas. First cultivated in the mid-1800s, Darjeeling loose leaf tea has a long and rich legacy. This mighty beverage continues to forge it’s destiny in the modern world as a drink that is second to none. This is why Darjeeling tea is referred to as “the champagne of teas”.

Darjeeling still follows the original method of loose leaf tea manufacturing, known as the 'orthodox' method. This style of production aims to preserve as much of the tea leaf as possible, regarding it as superior in quality. The most delicate leaves are hand-picked and then air-withered for many hours to remove moisture. Cast iron rollers are then used to give them a twist-shape which ruptures the cells to let enzymes act upon the leaves. This is followed by the process of fermentation, the critical stage which releases the leaves’ unique flavour. They are then dried and sorted into different grades and packed, ready to be shipped to their destination.

Tea 'flushes' refer to the specific crop of the season. 'First flush' is picked first in mid-March. That is followed by the 'second flush' in June and the 'autumn flush' is the last crop of the season, usually cultivated in November.