Darjeeling Tea: The Champagne of Teas

History

Darjeeling tea, often called the “Champagne of Teas,” hails from the Darjeeling district in West Bengal, India. Cultivated in the foothills of the Himalayas, it gained global recognition in the 19th century when the British introduced tea cultivation to India. The unique climate, altitude, and soil of the region give Darjeeling tea its distinctive floral aroma and muscatel flavor.

Recipe: How to Brew the Perfect Cup

Ingredients:

1 teaspoon of Darjeeling tea leaves
1 cup (240 ml) freshly boiled water (185°F to 200°F or 85°C to 93°C)
Optional: Sugar or honey to taste

Instructions:

Heat water to the recommended temperature. Avoid boiling the water fully to preserve the delicate flavors.
Add the tea leaves to a teapot or infuser.
Pour the hot water over the leaves and steep for 3–5 minutes, depending on your taste preference.
Strain into a cup and enjoy. Add sweeteners if desired.

Pairings

Darjeeling tea pairs exquisitely with light and delicate foods:

Pastries and Biscuits: Complements scones, shortbread, and croissants.
Fruits: Enjoy with fresh berries or citrus fruits.
Mild Cheeses: Pairs well with brie or camembert for an elegant experience.

Moments to Enjoy

Darjeeling tea is perfect for a tranquil morning ritual, an elegant afternoon tea, or a peaceful moment watching the sunset. Its refined taste makes it a drink to savor in serene settings, like the deck of a sailboat.

Fun Facts

True Darjeeling tea is certified with a Geographical Indication (GI) tag, ensuring its authenticity.
It’s often harvested in three flushes: first (spring), second (summer), and autumn, each offering distinct flavors.

Discover the “Gourmet on Board” Series!
Discover DeliciousPath recipes and bring Gourmet on Board to your boat! Choose your favorite category below and get inspired.