Darjeeling tea district in northeast India is best known for its brisk and floral black teas. Seasons and climatic conditions play a vital role in the flavor of Darjeeling tea. Though tea production is done throughout the year, the quality of tea invariably depends on the seasons. Teas in Darjeeling are grown in four seasons. February to April the tea leaves are young and the tea is light. This tea is light and gives a stimulating effect and is a mild afternoon tea. May to June is the peak summer season. The leaves during this season have a purple color. The taste is good and is an appropriate tea to cheer up an afternoon. July to September the tea flavor becomes strong and vivid. October to November leaves are large and give a unique taste that is invigorating. They are excellent with breakfast.
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