Light and floral, with rich caramel and malty notes, yet delicate and unique – just like a Darjeeling should be. This is a fragrant black tea, perfect with a dash of milk.
How to prepare: Brew 1-3 tsp tea per 8 oz cup of water at 208-212F 3 to 5 minutes
The Differences between Darjeeling First and Second Flush
The two distinct flushes, known as first and second indicate the two major picking seasons. The 1st flush happens in March during the first days of spring, and the 2nd flush starts in the early days of summer in May/June. The two flushes have slightly different processing methods – the cool spring days mean that the bushes are covered in slow growing buds and leaves and after rolling, the leaves and buds don’t oxidize very quickly. Oxidation is the process which concentrates the flavours and changes the leaves from green and fresh to dark, rich and ripe. Darjeeling tea farmers use this cooler climate to their advantage and have developed a process that means that although the leaves are rolled and left to oxidise, they retain much of their green colour even after their oxidation. The result is a light tea, highly aromatic and highly floral – a character that represents the crisp and refreshing quality of spring in Darjeeling. This first flush style is unique to the region and only made in a small quantity – the picking season no longer than four weeks.
The second represents a more classic style of black tea. The weather in early summer is much warmer and so the leaves grow faster. Pickers focus on whole leaves and not the buds and after rolling, the leaves are left to fully oxidise and concentrate their green flavours into rich black tea. The cultivars used in Darjeeling combined with the place deliver a very refreshing, complex fragrance that can only be Darjeeling – full bodied and warming, with grape, hops and citrus flavours in the best cups.