darjeeling sungma summer tea

based on 1384 reviews

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sample

makes 10 cups

3oz

32¢ per cup

$12

16oz

20¢ per cup

$39

teabags

15 full leaf pyramids

$12

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Darjeeling Sungma Summer is a second flush black tea from the highly regarded Sungma Estate in Darjeeling, West Bengal - one of the most storied tea origins in the world, and the only tea-growing region commonly called the "Champagne of teas." The second flush harvest, gathered in May and June after the monsoon rains begin, produces Darjeeling's most celebrated character: the muscatel.

Muscatel is the flavor that defines second flush Darjeeling above all others - a naturally occurring grape-like character that develops in the leaf only during the summer harvest, triggered by the bite of the green leafhopper insect, which causes the plant to produce the oxidative compounds responsible for the character. Our Sungma Summer scores high on both muscatel intensity and overall quality: bright and aromatic, floral muscat grape aroma with notes of warm spice and sugary squash. Plush, tangy mouthfeel with a sweet finish and balanced astringency.

TEA TYPE

Black Tea

CAFFEINE

High

As a black tea, this has a fuller caffeine level, making it a good choice for morning or early afternoon. It is typically lower in caffeine than coffee.

STEEP

212° for 3-5 mins

Steep longer for a bolder cup, especially if adding milk.

Customer Reviews (1384)

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Teabags

Our teabags contain the same high-quality tea as our loose-tea offerings. Their pyramid shape gives the leaves plenty of room to unfurl and infuse, placing more flavor in each cup. Enjoy the superior flavor of gourmet tea with the convenience of a disposable bag.

teabags

15 full leaf pyramids

$12

Part of teas of India and Sri Lanka sampler

Explore a variety of teas with our popular sampler set. Four teas included are: assam melody, ceylon sonata, darjeeling sungma summer, irish breakfast

Indian and Sri Lankan

will make 40 cups

$14

What Is Darjeeling Tea?

Darjeeling tea (দার্জিলিং চা) is black tea grown in the Darjeeling district of West Bengal, India - a small mountainous region at the foothills of the Himalayas, where elevations between 600 and 2,000 meters above sea level and the specific combination of cool temperatures, cloud cover, and mineral-rich soil produce a tea unlike anything grown anywhere else in the world. It is called the "Champagne of teas" with more justification than most such comparisons: like Champagne, Darjeeling tea has a Protected Geographical Indication (PGI) status that prohibits any tea not grown in the Darjeeling district from being labeled Darjeeling.

What makes Darjeeling distinctive is the muscatel character - the naturally occurring grape-like flavor that defines quality Darjeeling and exists in no other tea origin at comparable intensity. This muscatel quality varies significantly between first flush (spring) and second flush (summer) harvests, and it is the second flush that produces the most pronounced and celebrated muscatel expression.

What Is Second Flush Darjeeling?

Darjeeling tea is harvested in distinct flushes - seasonal harvest windows that produce teas with fundamentally different characters:

First flush

(March–April, spring) - the first harvest after winter dormancy. Lighter in color, more delicate and floral, with a fresh, bright character and lighter muscatel. The harvest most prized for freshness and delicacy. See Adagio's Masters Teas collection for single-estate first flush Darjeeling.

Second flush

(May–June, summer) - the summer harvest after the monsoon rains begin. Fuller in body, richer in color, and with the most pronounced muscatel character of any harvest. The cup most people picture when they think of classic Darjeeling. This is the flush that Darjeeling Sungma Summer represents.

Monsoon flush / autumn flush

- later harvests of lower quality for most purposes, producing teas used primarily for blending.

Second flush is widely considered the optimal Darjeeling harvest for those who want the full muscatel expression. The cup is deeper, more complex, and more distinctively Darjeeling in character than any other harvest window.

What Is Muscatel Flavor? The Science Behind Darjeeling's Most Famous Quality

Muscatel is the flavor characteristic that makes Darjeeling second flush unlike any other tea in the world - and its origin is one of the most fascinating facts in all of tea science.

The muscatel character does not come from the tea plant alone. It develops through the interaction between the tea plant and the green leafhopper insect (Jacobiasca formosana) - a small insect that bites the tea leaves during the summer growing season. The plant's response to the insect damage is to produce higher concentrations of geraniol and 2,6-dimethyl-3,7-octadiene-2,6-diol - compounds that are chemically similar to the aromatic compounds in muscat grapes and produce the characteristic grape-like, slightly honey-floral flavor that defines second flush Darjeeling.

This is the same mechanism responsible for the much more famous "Oriental Beauty" character in Taiwanese oolong - both are insect-bite teas where the plant's stress response creates the most prized quality in the finished tea. No insect damage, no muscatel. This is why muscatel intensity varies between estates and seasons: it depends on leafhopper activity during the growing window, which is influenced by weather, altitude, and estate-specific conditions.

Adagio's Sungma Summer scores high on muscatel intensity - the "floral muscat grape aroma" in the product description is the direct expression of this compound profile, clearly present and distinct from the first sip.

The Sungma Tea Estate

Sungma Tea Estate is located in the Mirik Valley of Darjeeling - a mid-elevation growing zone that has established a reputation for producing second flush with particularly expressive muscatel character. "Highly regarded" in the product description is the understatement typical of tea sourcing language; Sungma Estate is one of the named estates that serious Darjeeling buyers seek out by name rather than simply purchasing "Darjeeling second flush."

Single-estate sourcing from Sungma means that the specific floral, spicy, sugary squash character of Darjeeling Sungma Summer is traceable, consistent, and specific to this estate's growing conditions - not blended to consistency from multiple estates' contributions as most commercial Darjeeling is.

Darjeeling Sungma Summer Flavor Profile

Bright and aromatic

- the first impression before the cup even reaches the lips. Second flush Darjeeling's aroma is one of the most complex in the tea world; Sungma Summer's is vivid and immediate.

Floral muscat grape

- the muscatel character, fully expressed. Grape-like, slightly honey-floral, and unmistakably distinctive from any other black tea origin. This is the flavor that has made Darjeeling the "Champagne of teas."

Warm spice notes

- a secondary character beneath the muscatel that adds depth and warmth to the cup. Not assertive spice - present as a background dimension that gives the overall profile its complexity.

Sugary squash

- the most unusual and specific flavor note in the description. A slightly sweet, vegetal quality that sounds improbable and tastes immediately right once encountered. This is the specific note that distinguishes Sungma Summer from other second flush Darjeelings.

Plush, tangy mouthfeel

- the texture is notably different from Assam or Ceylon. "Plush" is the right word: Darjeeling second flush has a fullness of texture that is neither the coating richness of Assam nor the brisk astringency of Ceylon but something in between - rounded and satisfying.

Sweet finish with balanced astringency

- the finish is sweet rather than dry or bitter. The astringency is present and appropriate but balanced - it provides structure without overriding the muscatel's delicacy.

Darjeeling Sungma Summer vs. Darjeeling First Flush

The most commonly asked Darjeeling comparison:

Darjeeling Sungma Summer (second flush)

- fuller body, deeper color (golden-amber rather than pale green-gold), pronounced muscatel, warm spice and sugary squash complexity. The Darjeeling most people picture when they think of classic Darjeeling character. Richer and more immediately impressive.

Darjeeling first flush

- lighter body, paler cup, more delicate and fresh. Less muscatel intensity but more delicacy and floral brightness. The harvest prized by connoisseurs for its freshness and subtlety. Available through Adagio's Masters Teas collection for single-estate first flush at the finest quality level.

The practical guide: if you've never tried Darjeeling before, start with Sungma Summer - the muscatel character is more immediately present and the overall profile is easier to appreciate on first encounter. If you already know and love second flush Darjeeling and want to explore the other end of the Darjeeling spectrum, first flush from Masters Teas is the natural next step.

How to Brew Darjeeling Sungma Summer Tea

Water temperature

- 212°F (100°C), fully boiling. Despite Darjeeling's lighter character compared to Assam, the second flush requires full boiling water for proper extraction of the muscatel compounds.

Leaf quantity

- one teaspoon (2–3g) per 8oz cup. Darjeeling's leaf is lighter and more open than Assam; measure by weight for consistency.

Steep time

- 3–4 minutes. Second flush Darjeeling is somewhat more forgiving than first flush, but the muscatel character is most vivid at the shorter steep end. Four minutes produces a fuller, slightly more astringent cup; three minutes preserves the delicacy alongside the muscatel intensity.

Plain

- strongly recommended. Milk substantially suppresses the muscatel character - the floral, grape-like quality that makes second flush Darjeeling worth seeking out fades significantly when milk is added. This is one of the few black teas in the catalog where "plain, no milk" is the genuine recommendation rather than personal preference.

With lemon

- a thin slice of lemon, added after brewing, brightens the muscatel character without suppressing it the way milk does. Traditional in some Darjeeling serving contexts.

Second steeping

- Darjeeling Sungma Summer yields a good second steeping at 4 minutes. The second steep is lighter and shows more of the warm spice and squash character with reduced muscatel intensity - a different but equally valid cup.

Darjeeling Sungma Summer Tea Caffeine Content

Darjeeling Sungma Summer contains approximately 40–55mg of caffeine per 8oz cup - mid-range for black tea, slightly lower than Assam due to the higher-altitude growing conditions and the specific cultivar genetics of the Darjeeling tea plant. A fully caffeinated black tea, appropriate for morning and early afternoon. The lighter body and moderate caffeine make it a practical choice for later morning service when the boldest Assam-style caffeine isn't needed.

Darjeeling Sungma Summer as a Gift

Darjeeling Sungma Summer is the most sophisticated tea gift in the Adagio black tea catalog - the one that most communicates genuine tea knowledge on the part of the giver. Giving someone a named single-estate second flush Darjeeling from the Sungma Estate, rather than simply "Darjeeling tea," signals that the gift was chosen with real attention. The muscatel character - once encountered - is one of those tea experiences that recipients remember and mention specifically in thank-you notes.

Available in a 3oz pouch ($12, 37 cups) and 16oz pouch ($39, 195 cups) and pyramid teabags ($12, 15 bags). The 3oz pouch is the right gift size for a first introduction to Sungma Summer. For the most devoted Darjeeling lover, pair with a first flush Darjeeling from the Masters Teas collection for a side-by-side comparison of the two seasonal harvests - the most instructive Darjeeling gift in the catalog.

Buy Darjeeling Sungma Summer Tea Online

Order Darjeeling Sungma Summer loose leaf tea online - single-estate second flush Darjeeling from Sungma Estate, West Bengal, scored 94 by 1,379 customers, from 20¢ per cup. Free shipping on qualifying orders. Available in 3oz and 16oz loose leaf pouches and pyramid teabag format. Delivered from Adagio's New Jersey warehouse within one business day.

Darjeeling Tea: Frequently Asked Questions

What is Darjeeling tea?

Darjeeling tea is tea grown in the Darjeeling hills of West Bengal, India, in the foothills of the Himalayas at elevations of roughly 600 to 2,000 meters (about 2,000–6,500 ft). It is classified as black tea, although many Darjeelings are only lightly oxidized and brew a pale, golden cup that can look closer to green or oolong tea. The region’s cool, misty climate and steep slopes give the tea its light body and aromatic character, and it is often nicknamed the “Champagne of teas.”

What does Darjeeling tea taste like?

Darjeeling is lighter-bodied and more aromatic than most black teas. Typical flavors include floral notes, fresh or ripe fruit, and a gentle astringency with a crisp, dry finish. Many Darjeelings, especially second flush, have a distinctive grape-like flavor called muscatel. Unlike malty Assam, Darjeeling rarely tastes heavy or bold. Flavor varies with the estate, the harvest season, and how the tea is processed.

What is muscatel flavor in Darjeeling tea?

Muscatel is a sweet, grape-like, honeyed-floral flavor associated with high-quality Darjeeling, especially the summer (second flush) harvest. It is named after muscat grapes, and the tea does not contain any grape. It is often attributed to the tea plant’s response to feeding by leafhopper insects, which changes the aroma compounds in the leaf, although the exact conditions that produce it are not fully predictable. Muscatel intensity varies by estate, season, and weather.

What is the difference between first flush and second flush Darjeeling?

A flush is a seasonal harvest. First flush is picked in spring, roughly March to April, and is lighter and more delicate, with a pale cup and a fresh, floral, sometimes grassy character. Second flush is picked around May to June and is fuller-bodied and deeper golden-amber, with a greater chance of muscatel notes. Later harvests include the monsoon flush, which is typically bolder and often used in blends, and the autumn flush, which tends to be mellow and rounded. Drinkers used to full-bodied black tea often find second flush a more familiar starting point, while first flush suits those who prefer delicate, floral teas.

How is Darjeeling tea different from Assam and Ceylon?

Assam, from northeast India, is malty, full-bodied, and strong, and it is the usual choice for milk tea. Ceylon, from Sri Lanka, is brisk and often citrusy, with medium body. Darjeeling is lighter and more delicate than both, with floral, fruity, or muscatel character and a drier finish. Darjeeling is usually drunk plain, while Assam and many Ceylons are more often drunk with milk or used in blends.

Why is Darjeeling tea more expensive than other black teas?

Several factors raise the price. Darjeeling is grown on steep Himalayan slopes in a small region where yields are low and much of the picking is done by hand. Quality is highly seasonal, so first and second flush harvests are limited and in high demand. The Darjeeling name is also legally protected, which supports premium pricing. Single-estate and first or second flush Darjeelings are typically priced above blends and later-season harvests.

How do you brew Darjeeling tea?

Use about one teaspoon (2–3 g) of loose leaf tea per 8 oz (240 ml) of water. Use water at about 195–205°F (90–96°C) for first flush, and 205–212°F (96–100°C) for second flush and later harvests. Steep for 3–4 minutes and taste early, since Darjeeling can turn bitter and astringent if over-steeped. Leaf styles vary, so adjust time and temperature to taste. Many Darjeelings can be re-steeped once for a lighter second cup.

Should you add milk, sugar, or lemon to Darjeeling tea?

Darjeeling is traditionally served plain, because milk and sugar can cover its delicate floral and muscatel notes. If you want to add something, a little milk tends to work best with fuller-bodied second flush, monsoon, or autumn Darjeelings. Some drinkers also enjoy a thin slice of lemon or a small amount of honey. It is a good idea to taste the tea plain first.

How much caffeine does Darjeeling tea have?

A typical 8 oz (240 ml) cup of Darjeeling contains roughly 40–70 mg of caffeine, similar to other black teas and well below the roughly 80–100 mg in a cup of brewed coffee. The exact amount depends on how much leaf you use, the water temperature, and the steeping time. Darjeeling is a fully caffeinated tea.

How can you tell if a tea is authentic Darjeeling?

Look for the Darjeeling logo and certification number issued by the Tea Board of India, which indicate that a tea is certified Darjeeling. Darjeeling is a protected geographical indication, so only tea grown in the designated Darjeeling hills may be sold under that name in markets that recognize the protection, including India and the European Union. Reliable sellers usually name the estate, the flush, and often the harvest year. It is widely reported that more tea is sold as “Darjeeling” than the region produces, so be cautious of very cheap Darjeeling and of blends that mix it with other teas.