Darjeeling vs Munnar

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.

Munnar

Munnar tea comes from the rolling highlands of Kerala's Western Ghats, one of south India's oldest tea regions, planted by the British in the late 1800s. The cup is brisk and fresh with a light malty sweetness and clean finish — lighter than Assam but rounder than most Darjeeling. High-grown Munnar leaves brew a bright, golden liquor that stands on its own without milk.

Darjeeling

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Munnar

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Darjeeling

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Munnar

Medium caffeine — roughly 30–50 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.

Munnar

India · Kerala (Western Ghats)

Munnar's tea estates sit at 1,500–2,200 meters in Kerala, planted from British stock in the 1870s–90s.