About This Tea
The second flush of Darjeeling tea begins high in the Himalayan foothills in late May and lasts about 45 days. Around this time, tea gardens produce teas of wonderfully complex flavors of butter, nuts, flowers and fruits with balanced astringency and a sweet toasty finish. Teas produced during this period have a fuller flavor than teas from first flush.
First love, anybody?
Second flush Darjeeling FTGFOP1 full leaf teas
Muscatel grape, wintergreen, sage
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep five minutes. Repeat your mantra (if your have one.)
- Select an Ingredient:
- 2nd flush darjeeling
2nd 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. Teas produced during this period have fuller flavor than teas from the first flush, with notes of muscatel grape, wintergreen and sage.
Nestled in the foothills of the Himalayas in northern India, the Darjeeling region is home to 87 tea gardens. Second flush begins in early May and lasts for about 30 days, where the tea bushes are plucked every seven days.