The cultivation of tea in Darjeeling, a town in northern India, began in 1841 when one Dr. Campbell, stationed there as medical officer and later sanitarium superintendent, planted tea seeds in his garden. Following a period of successful British government decided to establish tea nurseries in the area.


The tropical heat, humidity, mountain coolness and monsoon rains promote fertility and maturity. The leaves are picked exclusively by hand. Darjeeling is also known as the "Queen of Teas".  It produces a light infusion with a delicate, flowery taste. Most of the harvest is processed as Leaf-grade tea.​