Darjeeling Teas and Their Characteristics
teas are acknowledged the very best teas in the world. Their taste and
flavor remain unmatched and cannot be replicated anywhere else. Tea
connoisseurs agree that without Darjeeling, tea would be like wine
without the prestige of champagne.
Darjeeling teas are distinguished according to the time of year they
are plucked. The plucking season begins at the end of February and
continues to the end of November. The teas are equally excellent, but
their flavor differs from season to season.
also called Easter Flush, is eagerly awaited by the connoisseur.
“Flush” refers to the freshly picked leaves, and
First Flush means the first tea harvested after winter, from the end of
February till the beginning of May. The leaves are tender and light
green. The infusion is bright in color and has a light, flowery flavor.
refers to the secondary growths from the side of the mature First Flush
stem. Second Flush is harvested during summer, from May to mid-July.
The amber-gold liquor is fuller and stronger in taste than First Flush.
Its flavor can be described as slightly fruity with a pronounced
Autumn Flush, also known as Autumnal
Darjeeling, is harvested late in the season, in October and November,
when growth is slow. It has a light coppery tinge and a prominent yet
delicate flavor. Green Darjeeling is an unfermented tea. To prevent fermentation, it
undergoes a process of steaming immediately after it is plucked.
Green Darjeeling has the most
delicate flavor of all teas and is very light in color. Naturally low
in caffeine, this tea can be very soothing. Green Darjeeling is very
popular because of its mild and fresh taste and its known medical