Darjeeling is a tea variety from Darjeeling District, India. This is where the Darjeeling First Flush,famous all over the world, come. In general, the Darjeeling brand refers to every tea that comes from the Darjeeling region. There is a wide range of tea species in Darjeeling, such as white tea, green tea or yellow tea. The region is of course characteristic of your black teas, which have the highest quality.

But what exactly makes Darjeeling tea so special? And what about the famous Darjeeling First Flush? The Friends of Tea tell you more about this fantastic tea from the Himalayas today.

Teaplucking in Darjeeling
A tea plucker we photographed at Glenburn Tea Eastate

What does Darjeeling First Flush actually mean?

The First Flush is a black teathat comes mainly from the Indian region of Darjeeling, where the best tea qualities are produced in the world. First Flush is the first harvest after the winter break (from the end of February to the end of April). Since Darjeeling is located at about 2000 meters above sea level, the oxygen concentration here in the air is low. Due to the low oxygen content, the tea plants wake up more slowly and in intense sunshine they develop a floral-fine and rich aroma. The tea leaves are artfully picked by hand and then traditionally processed by rolling, wilting, drying or oxidizing. About 2000 sheets are needed for 100 grams of finished tea.

Darjeeling First Flush is probably one of the best teas in the world because it has a unique aroma. In taste, First Flush is floral and delicate. This is why it is often referred to as the champagne among the teas. Darjeeling First Flush is therefore extremely popular with tea lovers all over the world and often demands immensely high prices on the international tea market.

Facts about Darjeeling First Flush

Harvest time:End of February to end of April
Cup color:Bright cup colour, bright golden yellow
Aroma:Intensely floral, fine and delicate
Available as flight tea:yes
Pleasure recommendation:Without milk, no/little sugar, maybe some lemon
Note:Unfolds its aroma at high water hardness only incompletely


Darjeeling tea field
Teafield of the Glenburn Tea Estate

What other cheeses from Darjeeling are there?

In addition to the popular First Flush, there is also the Second Flush, which is harvested in summer. The Second Flush is slightly stronger and darker than the bright First Flush and has a maroon leaf and is sweet and delicate. Between First and Second Flush there is still a very small harvest, which are called Inbetweener. However, the quality of the inbetweener is usually rather low. After the summer harvest, the Monsoon tea is picked, which accounts for the lion’s share of the annual tea production and has the lowest quality level. Last but not least, autumnal is harvested in autumn, which has an average quality.

If you are interested in learning more about the production and cultivation of Dajeeling tea, then we have a great contribution for you !

Preparation instructions, storage and tips for the Darjeeling First Flush

First Flush teas are very long-lasting! As a result, they always mature and develop their special taste over time. Lovers of these teas appreciate this and cover themselves accordingly with good First Flush teas. For perfect storage, we recommend that you always close the tea airtight and store it away from moisture or intense odours.

For the preparation of excellent Darjeeling tea should first bring fresh and soft water to the boil. 12 g of tea leaves should be used per litre of water. When pouring, the tea leaves should have as much space as possible in order to develop their taste and the delicate aroma Best as much as possible. The Friends of Tea wish you a lot of fun while enjoying! 🙂


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