TRENDS & NEWS
SEASONS OF TEA
As all tea lovers know, the unique terroir of Darjeeling and the artisanal processing methods used on the most well reputed estates are essential to the complex and distinct flavour of Darjeeling teas. However just as importantly, the flavour of the tea also develops depending on the seasons of the harvest.
The first harvest of the year is in Spring, also known as First Flush, and typically takes place between late February and April. First flush harvests consist of the delicate first shoots of the tea plant that has been left untouched during the dormant Winter months, when the plant is nourished with a copious amount of cool mist and rain. The tender, pale green buds announce the arrival of Spring, the season of new beginnings. Prized for their exceptionally refined flavour, first flush tea leaves possess a light olive hue with silver tips and yield a pale golden infusion with natural notes of flowers and nuts.
Second flush harvests are hand-picked during Summer, generally between June and mid-August. The tea leaves from the second flush have a purplish bloom that infuses to a dark amber liquor and a fruity flavour – in contrast to the first flush teas. Allowing the tea plants to grow organically and remain the way Mother Nature intended results in the development of a fruity, muscatel flavour. This is achieved by the tea plant reacting to small insects extracting juices from the stems during the Summer season. This natural process is also what makes the fruity muscatel flavour of Darjeeling tea so unique and impossible to replicate anywhere in the world.
We invite you to taste the flavour of each season with TWG Tea!