Which tea is often called the 'champagne of teas'?

The tea often called the “champagne of teas” is Darjeeling tea.

Darjeeling tea is grown in the Darjeeling and Kalimpong districts of West Bengal, India, in Himalayan foothills near Nepal, Bhutan, and Sikkim. Its reputation comes from a distinctive combination of high-altitude terrain, cool conditions, soil, rainfall, and traditional processing. These factors produce a light-bodied tea with floral and fruity aromas and, in some lots, a characteristic muscatel note.

Although it is generally associated with black tea, Darjeeling estates also produce green, white, and oolong teas. The leaves are harvested in seasonal flushes, with the first flush arriving in spring and later flushes developing different flavours and strengths. The second flush is particularly prized for its muscatel character.

The nickname is a marketing comparison, not an official classification or proof that the tea resembles sparkling wine. Since 2004, “Darjeeling tea” has been a registered geographical indication, and genuine tea must come from approved gardens in the designated region. Blending and mislabelling have long been concerns in the trade.