Introduction: This tea is grown in the Kurseong district (about an hour drive from the town of Darjeeling), at a Certified Organic tea garden. Due to its location and age of the plants, the garden typically produces very robust, flowery teas. The term "first flush", refers to the first plucking season of the year which is March to mid-April. Teas from the first flush are generally more fragrant and lighter than the following "second" flush. Within the "first flush" tea gardens will generally produce many batches, as the tea pickers work daily to cover the vast garden. Each batch is different (due to the mix of leaves), and unique in its flavor. The batch size can vary from 60 kgs to 200 kgs (it takes about 3-4 pounds of raw leaf plucked to make 1 pound of finished leaf). The garden areas plucked first are generally those where plants have new leaf growth. Darjeeling tea gardens also have several varietals (native and clonals) as well as diversity in plant age. We work with a particular garden to select leaf from a consistent varietal and age for our first flush Darjeeling. Also, as a guideline for the processing, we prefer the First flush to be lower oxidized (thus maintaining a greener leaf profile) and to comprise more tips, giving it a complex texture and bounce to flavor.
Brewing Suggestion
In general, Darjeeling teas are lighter and more delicate than other Indian black teas. Therefore, we recommend using mineral or spring water 180 to 190 F in temperature. The lower temperature water allows for a full bodied brew with a balanced sweetness and astringency. Because of its smaller leaf and astringent qualities, it is also best to use a shorter steeping time than with other Indian Black teas. Three to four minutes is usually sufficient.
