G-IN-042

Darjeeling Green

High-grown pan-fired green, from Darjeeling, India.

Green tea

Darjeeling Green is strongest on brightness, sweetness and astringency. Typical tasting words: muscatel, fresh grass, peach. Introduced by Darjeeling estates in late 20th century to diversify beyond traditional black tea production. Favoured by western tea drinkers seeking the distinctive Himalayan muscatel terroir without the heavy oxidation of black tea.

Also known as Himalayan Green.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency3umami1brightness4body2smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral3fruity3vegetal3marine0nutty1toasty0malty0honey1spicy0woody1earthy1smoky0creamy0citrus1stone fruit1tropical0cocoa0caramel0

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis, chinery cultivars
Harvest: spring first flush or summer second flush
Elevation: high
Oxidation: 2 to 5%
Roast: unroasted
Leaf: twisted
Price band: mid-range
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: withering, then pan-firing, then rolling, then drying.

Caffeine

A cup of Darjeeling Green carries a typical estimate of 40 mg of caffeine, within a range of 30 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 2.5 min
Gongfu, 100 ml	4 g	80 to 85 °C	30 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
midday
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Pairs with pastry, salads and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.