1st Flush Darjeeling


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In Northern India, near the border of Nepal, Sikkim and Bhutan is the tea growing region known as Darjeeling. During the first flush, which lasts about 45 days beginning in mid-March, each bush is plucked of its new growth every seven days. Teas produced during this period are light in body, have nuances of pistachios, nectarines and freshly cut flowers.

Tasting Notes:Muscatel grape, burnt sugar and sage

For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 rounded tsp (2.5 g) loose leaf for four minutes while pondering the rotation of the earth.

1st Flush Darjeeling

Indian Black Tea

Darjeeling, once a British hill station, is known for producing some of the world’s most prized and expensive teas. The high elevation of Dajeeling tea gardens puts stress on the bushes and results in teas of exceptionally nuanced flavor. Less oxidized compared to later flushes, first flushes are lighter in body and greenish in color, with notes quince, wintergreen and sage.