Darjeeling, as the british mispronounced ''Dorjeeling'', was an experiment that started for breaking the monopoly of Chinese tea control over the world tea market. It was expanded in the regions of Dorjeeling by the British after the Indo Nepal war. This successful venture of the British led to the birth of a number of tea gardens run and managed by various Indo-European entrepreneurs in the pre as well as a post-independence era, employing cheap Nepali laborers. Due to the natural adaptability of the Nepali people, especially in the higher altitudes of Himalayas, lucrative outputs were rendered from the initial phase of the industry till date. The efficiency and strength of the mountain people drastically changed the vast area of dense forest into a monoculture of Darjeeling tea industry which flourished around the world. Almost all the gardens were named with ethnic folk terms. Currently, there are around 87 tea gardens in Darjeeling which spread over seven valleys of Darjeeling and Kalimpong districts.

The location of the tea gardens also plays a significant role in the taste and the character of the tea due to its topographical differences. Gardens facing east are liable to get more tender sun than the west which notably influences the taste due to longer sunlight compared to the west. The appreciation of taste entirely depends upon the drinker's choice and their habits of drinking the tea. Our teas are named after the garden and production year, in order to trace the origin of the particular tea estate or tea garden which makes Himalayan Dorjeeling tea more authentic.

Each garden is inhabited by families working for many generations, plucking and tending the garden for producing the fantastic taste. Many tea gardens are certified as organic by the United States Department of Agriculture, whereas some remain conventional nevertheless producing high-quality champagne throughout the year. 

Below is the list of the tea gardens where the champagnes grow with their traditional names: