For a tea connoisseur or a novice, there can be no tea experience better than sipping a fine Darjeeling cup. Every batch of tea coming from the misty Himalayan foothills is individualistic with a complex interweaving of flavours and fragrances making them the most sought-after teas in the world. The secret is the genetics of the China variety tea and the terroir of the Indian Himalayan region with intricate harvesting and processing techniques developed more than a century ago.

Darjeeling tea only consists of around 0.1% of the total tea production in India, still, for its delicate and enticing flavours, it represents Indian teas abroad. The taste of a Darjeeling cup is as mystical as the Himalayas with layered textures of flavours and aroma. The plantations in Darjeeling are spread across the undulating Himalayas and the leaves harvested from different altitudes within a plantation offer a distinctive tapestry of flavours. From mild fruity sweetness, vegetal & grassy green notes, and delicately floral to the most appreciated muscatel hints, Darjeeling tea offers a wide flavour profile depending upon where, when and how the tea was harvested and processed.

The quality and the intensely layered flavours of Darjeeling teas sets it apart from most teas. It is protected under the Geographical Indication tag and is also often known as ?he champagne of teas? The exclusive muscatel notes render a marvellous experience similar to that of wine. Although made from the same bush, there are several types of Darjeeling teas, most known being the seasonal Spring, Summer and  Autumn flush. Also known as the First, Second and Third flush Darjeeling teas, they render an experience worth going for. Other than that there are green, black, oolong and white teas with their distinct characteristics. For someone who is a novice, a Darjeeling tea can be best described as a waft of fresh breeze with perfectly balanced subtleties, a cup that is definitely worth a try.

Besides, Darjeeling tea also has a rich heritage and history. Tea that represents Darjeeling and India was planted by the British in the early 1800s. Seeds were smuggled from China along with people who knew about processing teas and experiments were undertaken. The first batch of Darjeeling tea awed the connoisseurs in Europe.

One such anecdote from history tells us about the event when Rangdoo was renamed Okayti. Established in 1888, the first batch of Okayti teas reached Europe after a few years of establishment. London auctioneers were startled by the fresh and distinctive flavours of Okayti? teas and affectionately called it the ?kay?tea for the royal tea connoisseurs. A fun fact, Okayti? teas were more than just okay since they made their way to the exclusive tea room of Buckingham Palace. It was adored and appreciated for its subtle distinctive features.

Okayti still proudly produces top-quality organic teas that beautifully epitomize Darjeeling. Sipping on teas harvested, processed and packaged in the single estate renders a worthwhile experience. Try Okayti for the best Darjeeling tea experience.