Darjeeling tea 50g


Darjeeling tea is a type of black tea produced in India. It’s often called “the champagne of teas.” Tea experts say it has notes (flavours) of citrus fruit, flowers, and even a vegetal quality.

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Darjeeling tea is a type of black tea produced in India. Darjeeling tea has a fruity aroma and a golden or bronze colour, depending on the way it’s brewed. Tea experts say it has notes (flavours) of citrus fruit, flowers, and even a vegetal quality. Darjeeling tastes sweeter and less bitter than other forms of black tea.

It’s often called “the champagne of teas.” Like champagne, a sparkling wine produced in the Champagne region of France,  in order to be called such, Darjeeling tea must be grown and produced in the Darjeeling district, a geographically protected region in West Bengal, India.


This information is provided for educational and informational purposes. It is not provided to diagnose, treat, cure, or prevent any disease. Legally, we are unable to make these claims directly, but we urge you to review the clinical references we list on this site and conduct your own research. These products are intended for dietary supplement purposes only. Whilst we are professional herbalists, and every care has been taken to provide accurate and up-to-date information, as a consumer, you should always consult your healthcare professional before consumption, especially if you are pregnant, nursing, have a medical condition or are taking medications. We do offer free personal consultations for solutions specific to your needs.


Additional information

Weight50 g

Clinical References

  • BMC Complementary and Alternative Medicine: “Antimutagenic and anticancer activity of Darjeeling tea in multiple test systems.”
  • Comprehensive Reviews in Food Science and Food Safety: “Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review.”
  • Current Developments in Nutrition: “The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review.”
  • Darjeeling Planters Association
  • ESHA Research, Inc., Salem, Oregon: “Darjeeling tea.”}
  • Food and Chemical Toxicology: “Effects of caffeine on human behavior.”
  • Indian Institute of Management Calcutta: “V. Darjeeling tea, India.”
  • International Journal of Health Sciences: “Molecular evidences of health benefits of drinking black tea.”
  • Journal of Agriculture and Food Chemistry: “Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea.”
  • Journal of Physiological Anthropology: “Black tea aroma inhibited increase of salivary chromogranin-A after arithmetic tasks.”
  • Khanum H, Faiza S, Sulochanamma G, Borse BB. Quality, antioxidant activity and composition of Indian black teas. J Food Sci Technol. 2017 Apr;54(5):1266-1272. doi: 10.1007/s13197-017-2506-y. Epub 2017 Mar 10. PMID: 28416877; PMCID: PMC5380613.
  • Mayo Clinic: “Type 2 diabetes.”
  • Molecules: “A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols.”
  • National Cancer Institute: “Tea and Cancer Prevention.”
  • National Institutes of Health: “Green and black tea for the primary prevention of cardiovascular disease.”
  • Nutrients: “Mechanisms Underlying the Anti-Depressive Effects of Regular Tea Consumption.”
  • Nutrition Review: “Black Tea Promotes Weight Loss by Altering Gut Bacteria.”
  • Pacific College of Health and Science: “Black Tea Aids Oral Health.”
  • Pharmacological Research: “Tea and Cardiovascular Disease.”
  • Plant Molecular Biology: “Understanding Darjeeling tea flavour on a molecular basis.”
  • Quality linked to geographical origin and geographical indications: Lessons learned from six case studies in Asia: “V. Darjeeling tea, India.”
  • The American Journal of Clinical Nutrition: “Catechin- and caffeine-rich teas for control of body weight in humans.”
  • The Canadian Nurse: “Caffeine: how much is too much?”
  • The Journal of Nutrition, Health, and Aging: “Caffeine in tea Camellia sinensis – content, absorption, benefits and risks of consumption.”
  • University of Utah: “THE DANGERS OF CAFFEINE.”
  • Weiss, M. The Story of Tea: A Cultural History and Drinking Guide, Clarkson Potter, 2007.


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