Darjeeling tea Darjeeling tea Darjeeling tea is a tea grown in the Darjeeling district in West Bengal, India, and widely exported and known. It is processed as black, green, white and oolong tea. When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. The flavour can include a tinge of astringent tannic characteristics and a musky spiciness sometimes described as "muscatel". Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of "Camellia sinensis" var. "sinensis", rather than the large-leaved Assam plant ("C. sinensis" var. "assamica"). Traditionally, Darjeeling tea is made as black tea; however,
Health effects of tea Health effects of tea Although health benefits have been assumed throughout the history of using "Camellia sinensis" as a common beverage, there is no high-quality evidence that tea confers significant benefits. In clinical research over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2017. In regions without access to safe drinking water, boiling water to make tea is effective for reducing waterborne diseases by destroying pathogenic microorganisms. Tea drinking accounts for a high proportion of aluminum in the human diet.