The Three Seasons of Darjeeling Tea: Differences Between First Flush, Second Flush, and Autumnal
Darjeeling tea is cherished by tea lovers around the world for its unique flavors. However, even Darjeeling tea varies in flavor and characteristics depending on the harvest season. In this article, we will focus on and explain the differences between the three main seasons of Darjeeling tea: First Flush, Second Flush, and Autumnal.
First Flush (Spring’s First Pick)
The First Flush is made from the new buds harvested from March to April and offers the lightest and freshest flavor among Darjeeling teas. During this period, the leaves are still young and tender, giving the tea a pale color similar to green tea, with fruity muscat and lily-like aromas. It features a refreshing taste and moderate astringency, making it popular among both beginners and enthusiasts.
- Second Flush (Early Summer’s Second Pick)
The Second Flush is harvested from May to June and is often highly regarded among Darjeeling teas. The leaves during this time are mature, with a deep aroma and rich flavor. Notably, it has a unique “muscatel flavor” reminiscent of ripe muscat grapes, which is highly prized by tea connoisseurs. The liquor is a deep orange with reddish hues, and the flavor is rich.
- Autumnal (Autumn Harvest)
The Autumnal is harvested from October to November and consists of the last pick of the year. This tea features a robust and full-bodied flavor with strong astringency and a deep red color. It retains its flavor well even when made into milk tea, making it popular. It’s an excellent choice for enjoying the tastes of autumn.
Summary
Darjeeling tea offers a deep range of flavors and characteristics depending on the harvest season. From the refreshing First Flush, the rich and robust Second Flush, to the deep Autumnal, each season provides its unique charm. Be sure to experience the diverse flavors of Darjeeling tea.
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