Darjeeling is renowned for its highland black teas. The district of Darjeeling is situated on the slopes of the Himalaya, in the north of the Indian federal state of West-Bengal. The British began to plant tea bushes in 1856 from seeds they had smuggled out of China. In the west, the highland teas from Darjeeling were for a long time considered the best black teas. There are three main pluckings every year in Darjeeling, but for simple teas there are harvest in between. In northern regions of India, like Dooars or Sikkim, but also in Nepal and south-indian Nilgiri, black teas are processed the same way as a Darjeeling.

First Flushes, the first harvest of the year, is plucked in spring (February/March) and only briefly oxidized. Because of this, the tea is much greener than other black teas. Contrary to Oolong, where only PARTS of the leaves are oxidised, these teas are BRIEFLY oxidised in the entire leaf. Darjeeling First Flushes are lively-fresh and fruity-sweet.