Darjeeling is renowned for its highland black teas. The district of Darjeeling is situated on the slopes of the Himalaya, in the north of the Indian federal state of West-Bengal. The British began to plant tea bushes in 1856 from seeds they had smuggled out of China. In the west, the highland teas from Darjeeling were for a long time considered the best black teas. There are three main pluckings every year in Darjeeling, but for simple teas there are harvest in between. In northern regions of India, like Dooars or Sikkim, but also in Nepal and south-indian Nilgiri, black teas are processed the same way as a Darjeeling.

The autumnals, are produced from the third and last harvest of the year. They are being produced as entirely oxidised black teas and are often of a more simple quality. Autumnals are less spicy than second flushes, but very balanced and mellow.