Darjeeling vs Darjeeling White

Darjeeling

Darjeeling grows high in the Himalayan foothills and is often called the 'champagne of teas.' First flush (spring) lots are light, bright, and floral with a distinctive muscatel grape note; second flush adds ripe fruit and spice. The body is lighter than Assam, with a brisk, clean finish. It is best enjoyed without milk to appreciate its aroma.

Darjeeling White

Darjeeling white tea is hand-plucked from Himalayan gardens, usually just the silvery buds and youngest leaves. The cup is delicate and bright with muscatel grape, fresh florals, and a crisp, light body that finishes clean. Compared to Chinese whites it is more aromatic and brisk, showing Darjeeling's signature high-grown character. Production is limited to a few gardens and harvests, making it a sought-after specialty.

Darjeeling

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Darjeeling White

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Darjeeling

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Darjeeling White

Medium caffeine — roughly 25–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Darjeeling

India · West Bengal

Darjeeling's gardens sit at 600–2,000 meters in the Indian Himalayas.

Darjeeling White

India · West Bengal

Darjeeling white tea comes from select high-elevation gardens in India's West Bengal.