Darjeeling vs Nilgiri

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.

Nilgiri

Nilgiri black tea grows in the Blue Mountains of southern India at elevations up to 2,500 meters. The cool climate produces a brisk, clean cup with fruity brightness and a smooth body that holds up well to milk. Nilgiri is one of India's three great tea regions alongside Assam and Darjeeling, and its leaves are prized for blending because they brew quickly and evenly.

Darjeeling

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Nilgiri

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.

Nilgiri

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.

Nilgiri

India · Tamil Nadu (Nilgiris)

The Nilgiri hills in Tamil Nadu grow tea year-round, with peak quality in the cool winter months.