Every season has its own distinctive characteristics in flora and fauna. The qualities that each season brings with it are reflected on agricultural harvest. Such reflection of season change is visible in Darjeeling tea. Whether the blend has floral aroma, full-bodied or creamy body flavor or sharp astringency, harvesting season has profound impact on the quality and flavor of a cup of Darjeeling brew.
As is known to all, Darjeeling blends are harvested at different seasons of the year. Each harvesting season is termed as “flush” and accordingly, there are three major flushes of Darjeeling. Teas of every harvest have unique personality and taste.
First Flush Darjeeling Blend and Its Uniqueness
First flush Darjeeling is a real treat to the taste buds because of their amazing taste. Teas of this flush blossom when spring just sets in. the time for first flush is from February to April. During this flush, fresh few leaves are plucked with their buds. These leaves are delicate and very much tender and so, they have an astringent and mild floral flavor.
Darjeeling first flush tea brands are highly sought after blends. They are also the costliest variant of teas available in international market. First flush blends are so exclusive that people call them ‘The Champagne of Teas’. A cup of brew from this flush obtains light body liquor with delicate taste and rich aroma. Since first flush tea leaves are slightly oxidized, they have the freshness of flavor. One can preserve this blend for almost a year.