Description

First Flush Darjeeling Tea, often referred to as the “Champagne of Teas,” is a highly esteemed variety of tea harvested in the Darjeeling district of West Bengal, India, during the initial spring flush that occurs between late February and mid-April. This first harvest of the year yields leaves that are tender and imbued with a fresh, floral aroma, reflecting the rejuvenation of nature. The tea is characterized by its delicate flavor, light color, and floral undertones, distinguishing it from the more robust teas produced in later flushes. The unique geographical location of Darjeeling, at high elevations and with its cool and misty climate, contributes significantly to the distinctive quality of First Flush Darjeeling Tea. The tea leaves are handpicked with precision, focusing on the young leaves and buds, which are then processed minimally to preserve their natural flavors and aromas. This careful handling results in a tea that is highly valued for its subtle complexity, bright liquor, and mildly astringent, yet refreshingly smooth taste. First Flush Darjeeling Tea is celebrated for its vibrant freshness and is often enjoyed without milk to fully appreciate its nuanced flavor profile. for Direct Sourcing from India Please Visit