Darjeeling Tea

The First Flush

The first flush tea is the most prized and popular in the market. This type of tea variant only includes the first two green leaves of the plant, which has the most alluring flavour. For this fresh and aromatic flavour, the first flush is known as the “Champagne of Teas”. These early leaves are the most delicate and tender; therefore create a brisk and floral taste.

The Second Flush

The time of picking the second flush tea is early April to May or June. In this flush, the leaves become larger and more mature than the first flush. These matured leaves yield a stronger and smoother flavour for a perfect cup of Darjeeling Tea. The second flush tea is known for its full-bodied, matured, fruity touch.

The Monsoon Flush

This flush continues its growth from June or July to October. The leaves produced in this flush are larger, which brew into intense colour and bold flavour. The monsoon flush is commonly used in making ice tea or as commercial tea bags.

The Autumn Flush

The tealeaves that matured in October to November, is known as Autumn Flush. It is the last and final stage of Darjeeling Tea. In this stage, the leaves become more mature than the previous flushes; it creates a strong copper-colored beverage. In this stage, tea leaves grow slowly and produce a nutty, rich taste.

Perfect weather for Darjeeling Tea

To maintain the perfect growth of the tea plant, accurate soil, temperature and moisture is inevitable. As tea is a rain-fed plant, it cannot survive without rain. However, excessive rain can damage the plant entirely. The ideal temperature to grow Darjeeling Tea is between 18 to 30 degrees. The tea plant, can be spoiled, in high temperature and can lost its delicate flavour. Darjeeling’s cool, moist climate and slopping terrains are equally important to produce the muscatel flavor of the tea. Sometimes, strong wind, frost, excessive rainfall creates difficulties in growing the plant.