Darjeeling Black teas are considered to be the most superior around the world. Fully fermented teas grown in the district of Darjeeling at the steps of the mighty Himalayas are referred to as Black Darjeeling Teas. First Flush Darjeeling black teas are harvested in the spring season ranging from early February to Mid-May. These black teas are extremely aromatic and flowery with a sweet flavor and prepare a bright golden cup. With the conclusion of spring and onset of summer, teas harvested in Darjeeling prepare an amber colored liquor and are characteristic of a rich natural muscatel flavor with relatively fuller body. These teas are referred to as Second Flush Darjeeling black teas. Summer is followed by the Autumn flush tea growing season in Darjeeling. Autumn Darjeeling black teas are relatively bold and offer some immensely floral notes to drinkers. Approximately 90% of the teas manufactured in Darjeeling are black teas. Spring Darjeeling black teas are best served without any milk and sweetener. Summer & Autumn flush black teas can be relished with a dash of milk as well.