Tea in India is widely categorized as Assam Tea and Darjeeling tea. Further Premium tea’s are also classified by Flush or by the time of year when tea leaves are plucked.
First flushes are called so because they mark the first harvest of the year. The leaves and buds are picked around March, following the spring monsoons.
Darjeeling First Flush Tea
Darjeeling is situated at the heart of West Bengal, stretching between high Himalayan mountains .
Darjeeling’s topography provides a unique and additional benefits to the taste and flavor of its tea.
In Darjeeling harvest season runs from February to November and yields several flushes. Each flush has certain qualities
Darjeeling first flushes are every tea connoisseurs treasure, owing to their gentle, delicate taste, rich aroma and light body.
The First Flush is the picking of the brand new two leaves and a bud in the earliest spring growth of the plant, as early as February and often lasting through April.
These early leaves are usually more delicate and tender and therefore more light, floral, fresh, brisk, and astringent in flavor.
To preserve the spring leaf flavor, First Flush Darjeeling teas are generally less oxidized during processing and may appear more greenish in color than a typical black tea.
First Flush teas are usually only lightly oxidized so that their fresh flavor can shine through.