How to Brew Darjeeling Tea: Temperature, Timing & the Perfect Cup

Darjeeling is a subtle, aromatic tea — and a few simple details make the difference between a bright, fragrant cup and a dull, bitter one. Here is how to brew Darjeeling tea properly, step by step.

Start with good water

Tea is mostly water, so it matters. Use fresh, filtered water. Very hard or heavily chlorinated tap water flattens the delicate aromatics that make Darjeeling special.

Get the temperature right

Darjeeling is best below boiling. Use water at around 85–90 °C for a delicate First Flush and 90–95 °C for a fuller Second Flush. Boiling water scorches the leaf and turns the cup bitter. If you do not have a variable kettle, let boiled water rest for 60–90 seconds before pouring.

Measure the leaf

Use about 2–2.5 g of loose leaf per 200 ml of water — roughly a rounded teaspoon per cup. Give whole-leaf Darjeeling room to unfurl by using an infuser basket or teapot rather than a cramped ball infuser.

Time the steep

Steep for 3–4 minutes, then remove the leaves so the tea does not over-extract. Good Darjeeling can be re-steeped two or three times, each infusion revealing a slightly different note.

Milk or no milk?

For First Flush and most quality Darjeeling, drink it plain — milk masks the floral, muscatel character you paid for. A little lemon suits a robust second flush if you like.

Quick step-by-step

1. Heat fresh water to 85–95 °C (not boiling).
2. Add ~2–2.5 g loose leaf per 200 ml.
3. Pour and steep 3–4 minutes.
4. Strain and enjoy — then re-steep the leaves.

Ready to put it into practice? Browse our loose-leaf Darjeeling teas and pick a flush to try — new to the harvests? Read First Flush vs Second Flush first.